Greenbow county okra gumbo
2 &1/2 qts.
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh okra, sliced |
| ¼ | cup | Plus 2 tbs. butter melted melted & divided |
| ¼ | cup | All-purpose flour |
| 1 | bunch | Green onions, sliced |
| ½ | cup | Chopped celery |
| 2 | Garlic cloves, minced | |
| 2 | quarts | Water |
| 1 | can | (16-oz.) whole tomatoes, undrained & chopped |
| 1 | tablespoon | Chopped fresh parsley |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Ground red pepper |
| 1 | Sprig fresh thyme | |
| 1 | Bay leaf | |
| 1 | pounds | Unpeeled medium-size fresh shrimp |
| ½ | pounds | Fresh crabmeat, drained & flaked |
| Hot cooked rice | ||
| Gumbo File' (optional) | ||
Directions
Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside.
Combining remaining ¼ 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, stirring occasionally.
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.