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.
Ingredients
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Roux
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2 tablespoons flour
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4 tablespoons bacon drippings
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2 pounds okra
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2 onions, chopped (medium)
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2 bell peppers, diced
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2 cloves garlic, Crushed
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2 tablespoons parsley, minced
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1 cup celery, diced
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Soup
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1 can tomatoes
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1 can tomato sauce
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2 pods hot pepper
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1 tablespoon sugar
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2 tablespoons salt
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2 tablespoons Worcestershire sauce
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1 tablespoon paprika
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1 teaspoon black pepper
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1 bay leaf
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3 quarts chicken broth
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2 pounds shelled shrimp
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1 pound crab meat
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1 teaspoon gumbo filé
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1 cup rice (cooked per directions)
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