n a tray, then sprinkle with salt and let stand at
o cooker with tomato paste, crushed tomatoes, stock and okra; secure lid
etween the color of coffee with cream and black coffee. Do
ecipe on gumbo base container to mix base.<
dium-high heat and stir with a wooden spoon (only
nd stir in flour gradually with wooden spatula or spoon, working
urner, and cook, stirring constantly with a wooden spoon, until thick
Into a heavy gumbo pot, pour oil; add onions and fry for 5 minutes.
Add okra; smother for 45 minutes or until cooked.
Add salted shrimp, water and garlic.
Bring to a boil, then simmer for 40 minutes.
(Okra seeds will look brown.)
Before serving, mash whole cooked garlic pods that float on the top.
Season to taste with salt, pepper, and hot sauce.
Serve over rice.
For a variation, add 1 can whole tomatoes, smothered with okra.
Yield: 8 to 10 servings.
The flavor is even better the next day.
Gumbo should be a two day
nd crushed pepper.
Season with salt and pepper and cook
Heat oil in a heavy skillet and add flour.
Stir over medium heat until caramel color.
This mixture is called \"roux.\"
Set this aside.
Saute onion, pepper, celery and garlic in 2 tablespoons oil.
Add gumbo seasoning and okra.
Cook 3 minutes.
In large pot, combine roux and vegetables.
Stir in chicken broth, sausage and tomatoes.
Simmer 20 minutes.
Before serving, stir in shrimp and chicken.
Simmer 2 to 3 minutes.
Serve in bowls; garnish with chopped parsley.
Makes 4 servings.
erve in large soup or gumbo bowls over about 1/2
br>Set aside.
Smother okra and onions in oil.
Cook okra (gumbo mix) with picante sauce, water, pepper, garlic powder, tomato sauce and salt.
Cook until almost done, then add Owens sausage, Hillshire sausage and cooked rice.
Stir and cook another five minutes or until done.
Serve.
ver medium-high heat. Add okra and cook, stirring until beginning
Brown okra in a little butter until light brown.
Place okra in a deep cooker.
Brown the flour.
Add salt and pepper.
Add water to make a gravy; mix with okra.
Add onion, diced bell pepper and the ham.
Add tomato paste and 3 cups water.
Cook on low for 2 hours, then add shrimp.
Cook for 15 minutes.
Serve over rice with bread.
Thaw the okra and slice the sausage into
inutes. Remove from grill; season with salt and pepper.
Add gumbo fil 5 minutes after boiling.
Cook until onions are tender.
Wash okra well. Drain and set aside. Place 1 clove
garlic and 1 hot pepper into each of 7 hot
sterilized pint jars. Pack jars firmly with okra,
leaving 1/2 inch head space; add 1 teaspoon dill
seed to each. Combine vinegar, water, and salt in a
large saucepan; bring to a boil and pour over okra.
Screw metal bands on tightly. Process 10 minutes in
a boiling water bath. Let pickles stand at least 5
weeks before opening. This is really hot. You may
want to cut the amount of spices used.