Cook grease and flour 30 to 45 minutes, stirring constantly. Saute chopped onions, celery and garlic in roux; add 1/2 pot of water, okra, tomatoes (cut up) and seasonings.
Cook 3 hours. Toward the end, add seafood or chicken and file.
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
dd 4 cups of the okra to the skillet.
Fry
ability to thicken the gumbo, but it also adds lots
br>Set aside.
Smother okra and onions in oil.
aste, crushed tomatoes, stock and okra; secure lid. Bring cooker to
acon drippings until tender. Add okra and tomatoes, stir to blend
Put a small amount of oil in pot to brown onion and okra together. Once the okra and onion are brown, add bell peppers, garlic and onion tops and smother awhile. Add salt, cayenne pepper and shrimp and cook until the shrimp are pink.
Peel shrimp, uncooked, and devein.
Make roux (dark) of flour and oil.
Add shrimp to this for a few minutes, stirring constantly.
Set aside.
Smother okra and onions in oil.
Add tomatoes when okra is nearly cooked.
Then add water, bay leaf, garlic, salt and pepper.
Add shrimp and roux to this; cover and slowly cook for 30 minutes.
Serve in bowl over a little rice. Hot French bread completes the meal.
Servings:
6 to 8.
he cooking time of the okra, place it in a microwave
ntil good soup.
Cook okra a few minutes in hot
inutes, stirring occasionally.
Add okra and cook 10 minutes longer
Cook okra in 2 Tbsp butter in
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.
Saute onion and okra in the drippings about 30 minutes, stirring often.
Season chicken
with
salt
and pepper, brown chicken in additional oil or drippings in heavy skillet on low flame.
Pour off excess oil.
Add
the okra, onion mixture and gradually stir in water.
Season
with gumbo filet if desired. Cook over low heat until
chicken
is tender (about 45 minutes or more).
Remove bones
from chicken, if desired.
Serve over hot cooked rice.
Yields 8 to 10 servings.
ot with oil and add okra, onions, green pepper and garlic
Make roux by putting 3 tablespoons of oil in skillet.
Add flour and using medium heat, brown the flour, stirring often. After flour has browned, add vegetables and cook for 20 minutes. Add chicken and broth.
Add okra and cook 5 minutes.
Add all other ingredients and cook.
Reduce heat and simmer 20 minutes. Add gumbo file.
Serve over rice.
put 3 tablespoons oil, sliced okra, onion, bell pepper and celery
Saute seasonings in butter until wilted.
Add okra and saute about 15-20 minutes longer.
Add brown flour.
Mixture will be pasty.
Add tomatoes and broth and enough water to make about 3 quarts liquid.
Add shrimp, sausage, and gumbo crabs (if using crabmeat wait to add until about 15 minutes before serving).
Cook about 45 minutes on medium heat.
Season to taste.
Serve with rice.
In a large skillet fry bacon crisp, then remove.
Add chopped onion, pepper and okra to bacon grease.
Cook 15 minutes until okra is slightly browned.
Add tomatoes and bacon (broken up in 1-inch pieces), sugar, salt and pepper.
Cover skillet and simmer 15 minutes.
Gumbo should have consistency of stewed tomatoes.