Great grandmas louisiana gumbo
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Boneless beef chuck |
| 2 | tablespoons | All purpose flour |
| 3 | tablespoons | Bacon drippings |
| 1 | pounds | Fresh okra; 1-inch slices |
| 2 | larges | Red-ripe tomatoes; peeled; in 3/4-inch wedges |
| 2 | mediums | Onions; chopped |
| 1 | small | Green bell pepper; cut in large squares |
| 1 | Clove (large) garlic; minced | |
| 1 | teaspoon | Gumbo file powder |
| ¾ | teaspoon | Salt |
| Liquid hot pepper sauce to taste | ||
| Cooked rice | ||
Directions
Cut meat in 1-inch cubes, then dredge in flour. Melt bacon drippings in a large, heavy saucepan, then add floured meat and cook until browned. Remove meat from pan; add okra and cook until browned (browning prevents the okra from taking on the somewhat slimy texture that many find unpleasant).
Return meat to pan, then stir in tomatoes, onions, bell peppers and garlic.
Add water to cover. Bring to a boil; then reduce heat, cover and simmer 1-½ to 2 hours or until meat is tender and mixture has the consistency of thick soup. Add file powder, salt and hot pepper sauce. Simmer 30 minutes longer. Adjust seasonings, then serve over rice. Makes 4 servings.
NOTE: Pork shoulder, chicken, seafood or any combination can be substituted for the beef as desired.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .