Note: Gumbo is better if cooked early in the morning and refrigerated for several hours. Reheat and serve with rice. If crabs are used: Scald live hard shelled crabs and clean, removing the spongy substance and the sandbag on the underpart. Break off and crack the claws, and cut the body in half.
Ingredients
- 1 pound sliced okra
- 1/4 cup shortening
- 2 Tbs flour
- 1 chopped onion
- 1 bunch chopped green onions
- 1/2 cup chopped celery
- 1 10-1/2oz. can tomato
- 2 sprigs chopped parsely
- 1 bay leaf
- 1 sprinkle thyme
- 2 quarts water
- 1 pound cleaned shrimp
- 1/2 pound cleaned(1 dozen) crabs
- 1 tsp. (if desired)file
- To taste salt and pepper
Directions
Fry okra in 2 Tbs. shortening until it ceases to ""rope"", about 30 to 45 minutes. In another saucepan, make a roux with remaining shortening and flour. Cook it until dark brown. Add onions and celery, cook until soft, about 5 minutes. Add okra. Stir in tomatoes, parsley, bay leaf, thyme, and meat(or crabs) and simmer for 30 minutes or longer. Remove from heat. If desired, stir in file just before serving(never cook file).
Yield: 6 servings
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Submitted 6/13/05.
Source: A Cajun Family's Recipe Book
Submitted By: Linda Wilson
lwilson@gatecom.com
Seafood Gumbo