County Okra Gumbo|
Greenbow County Okra Gumbo
2 & qts.
1 lb Fresh okra, sliced
1/4 c Plus 2 tbs. butter melted
- melted & divided
1/4 c All-purpose flour
1 bn Green onions, sliced
1/2 c Chopped celery
2 Garlic cloves, minced
2 qt Water
1 cn (16-oz.) whole tomatoes,
- undrained & chopped
1 tb Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Ground red pepper
1 Sprig fresh thyme
1 Bay leaf
1 lb Unpeeled medium-size fresh
1/2 lb Fresh crabmeat, drained &
Hot cooked rice
Gumbo File' (optional)
Cook okra in 2 tbs. butter in a large skillet over medium-high heat,
stirring constantly, until lightly browned. Set aside.
Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook
over medium heat, stirring constantly, until roux is chololate colored (20
to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring
constantly, until vegetables are tender. Add okra, water, and next 6
ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours,
Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an
additional 10 minutes, stirring occasionally. Remove and discard bay leaf.
Serve gumbo over rice. Add gumbo file', if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini