ot with oil and add okra, onions, green pepper and garlic
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.
Saute the onion and okra in 1/4 cup oil until they are wilted. Add green pepper, celery and garlic; stir them until they are wilted.
In a skillet, add 2 tablespoons oil with flour.
Cook until brown.
Add to okra mixture.
Saute shrimp with remaining oil for about 10 minutes.
Add shrimp, oysters, bay leaves, crab boil, salt, tomato sauce and water.
Cook slowly for about 45 minutes.
Remove from heat.
Add crabmeat.
Serve over rice.
bs oil and saute the okra about 1/2 hour. Set
Peel and devein shrimp, saving shells.
Set shrimp aside in refrigerator.
Boil shrimp shells in 2 quarts of water for several hours to make a stock.
Set aside.
In a heavy skillet, heat 2 tablespoons of oil and saute the okra until all ropiness is gone, about 1/2 hour.
Set aside.
Smother okra in oil for 15 minutes over medium heat, stirring frequently.
Add onion, garlic, bell pepper, tomato and seasoning. Cook for 30 minutes.
Add water.
Cook for 45 minutes.
Add shrimp and crab meat.
Cook another 20 minutes.
Serve over cooked rice.
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
dd 4 cups of the okra to the skillet.
Fry
Dissolve roux in water and boil about 1/2 hour.
Add chopped onions.
Cook additional 1/2 hour.
Add okra.
Add salt and pepper to taste with crawfish boil added.
Add tomato sauce and seafood. When gumbo comes to boil, lower heat and cook 15 to 20 minutes. Add file if desired.
Serve over rice.
Make roux using small amount of cooking oil and flour.
Let brown well. Add green peppers, onions and celery.
Add water and cook approximately 15 minutes. Add hot sausage, tomatoes, tomato paste and bay leaves. Season to taste with salt and pepper. Add okra, gumbo file, shrimp and crabs.
Cook for 30 minutes until done.
Combine oysters and cold water.
Stir and refrigerate at least 1 hour.
Strain and refrigerate oysters and oyster water until ready to use.
Boil chicken, sausage and onions until chicken and sausage are well done.
Add seafood, okra, bay leaves, thyme, salt, black pepper, crushed red pepper and gumbo file.
Serve over rice. Serves 6 to 8.
br>Add the shallots, celery, okra, and bell peppers, cooking for
aste, crushed tomatoes, stock and okra; secure lid. Bring cooker to
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.
acon drippings until tender. Add okra and tomatoes, stir to blend
inute.
Add 2 cups okra and saute until brown, about
he cooking time of the okra, place it in a microwave
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.