Cowboy gumbo

Yield: 6 Servings

Measure Ingredient
¼ cup Butter, margarine or oil
2 tablespoons Flour
2 \N Cloves garlic minced
½ cup Chopped onion
½ cup Chopped gr pepper
2 cups Water
1 \N 14 1/2 0z can tomatoes
1 \N 6 0z can tomato paste
1 tablespoon Dried parsley
1 \N Bay leaf
2 tablespoons Worchestersdhire sauce
2 teaspoons Instant beef bouillion
1 teaspoon Chili powder
¼ teaspoon Pepper
⅛ teaspoon Basil
⅛ teaspoon Ground cloves
1 \N 16 oz pkg frsh or frozen
2 \N To 2 1/2 lb peeled, deveined
\N \N Shrimp, crabmeat or crayfish
3 cups Hot cooked rice
\N \N File powder ( opt )

Combine flour and fat in a heavy saucepot or dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ). Add garlic, onion and peppers. Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes.Add okra and seafood and return to boil. then reduece heat to a simmer anc cook another 10 to 15 minutes until heated through.

Remove bay leaf. Serve with rice and sprinkle with file powder. ~---

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