| | Directions | | Roux: Brown flour in drippings for roux. Sauté okra until lightly browned. Add to roux. Sauté other vegetables until transparent. Add to okra mixture. Add tomatoes, sauce and seasonings to roux; simmer 3 hours. Add broth and seafood; cook 20 minutes longer. Just before serving add gumbo filé. Serve over hot rice. Note: Chicken can be used instead of seafood. |
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| Ingredients | | - |  | Roux |
| - | | 2 tablespoons flour |
| - | | 4 tablespoons bacon drippings |
| - | | 2 pounds okra |
| - | | 2 onions, chopped (medium) |
| - | | 2 bell peppers, diced |
| - | | 2 cloves garlic, Crushed |
| - | | 2 tablespoons parsley, minced |
| - | | 1 cup celery, diced |
| - | | Soup |
| - | | 1 can tomatoes |
| - | | 1 can tomato sauce |
| - | | 2 pods hot pepper |
| - | | 1 tablespoon sugar |
| - | | 2 tablespoons salt |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 1 tablespoon paprika |
| - | | 1 teaspoon black pepper |
| - | | 1 bay leaf |
| - | | 3 quarts chicken broth |
| - | | 2 pounds shelled shrimp |
| - | | 1 pound crab meat |
| - | | 1 teaspoon gumbo filé |
| - | | 1 cup rice (cooked per directions) |
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