For the Roux.
Heat bacon
tween the color of coffee with cream and black coffee.
urner, and cook, stirring constantly with a wooden spoon, until thick
nd stir in flour gradually with wooden spatula or spoon, working
side. (Do not combine with the minced garlic or grated
n a tray, then sprinkle with salt and let stand at
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
hen reduce heat and simmer for 30 mins, or until just
br>Rinse shrimp; pat dry with paper towels.
In a
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.
edium heat, toast the flour for 5 minutes, until a light
ide; remove sausage and repeat with chicken, browning evenly on all
stirring occasionally.
Add the okra, parsley, bay leaf, thyme, salt
Stew chicken in about a gallon of water (reserve stock for gumbo); remove from bones.
Cook okra (if frozen or fresh), onions, bell pepper and tomatoes in oil slowly for about 30 minutes.
Make a roux with 2 tablespoons flour and 2 tablespoons oil.
Add roux, vegetables and chicken to hot chicken broth.
Add other seasonings and cook slowly for about
2 hours.
(If using canned okra, add to gumbo after about an hour.)
Add shrimp and cook until done.
To serve, add fresh onion tops and parsley and serve over rice.
Serves 6.
thyme and bay leaf. Saute for 3 minutes.
Stir in
nd crushed pepper.
Season with salt and pepper and cook
For mayonnaise:
Mix all
Brown meat, onion and garlic until done.
Mash up tomatoes until soupy.
Put in large pot.
Add water with this until pot is almost full.
Leave room for meat and okra.
Let this cook to a boil, then simmer.
Put okra in skillet with 3 tablespoons oil and brown until okra is no longer sticky.
Add with what you already have cooking.
Simmer for 15 to 20 minutes.
Add over cooked rice. Salt and pepper to your taste while cooking.
It's ready (eat).
ook for a few minutes.
Set aside.
Smother okra and
Fry a slice of bacon; drain off and fry several slices of onions until brown.
Add tomatoes, okra and chopped parsley and cook in 3 pints of broth (any kind) for 3 hours.
Salt and pepper. In chicken broth the same quantity of okra, used for thickening instead of tomatoes, forms chicken gumbo soup.