| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups/stews |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Okra |
| 6 |
tb |
Bacon grease |
| 2 |
|
Medium onions; chopped |
| 2 |
|
Celery stems; chopped |
| 1 |
|
Green pepper; chopped |
| 1/4 |
c |
Flour |
| 2 |
c |
Tomatoes |
| 4 |
tb |
Worcestershire |
| 1/8 |
ts |
Cloves |
| 1/2 |
ts |
Chili pwd. |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 1 |
ts |
Oregano |
| 1 |
ts |
Thyme |
| 1/4 |
c |
Parsley; minced |
| 1 |
qt |
Water |
| 1 1/2 |
lb |
Shrimp*; peeled & deveined |
INSTRUCTIONS
Cut and fry okra in bacon grease. Add onion, celery, green pepper. Blend
in the flour and cook over low heat, stirring constantly, until mixture is
bubbly and vegetables are tneder. Add tomatoes, Worchestershire, cloves,
chili pwd, salt, pepper, oregano, thyme parsley water and shrimp* (may
substitute or add other seafood as available--the best gumbo I every ate
included fresh crab, shrimp, and red fish--). Simmer one to two hours.
Serve over rice. (This recipe from my former sister-in-law, Sandee Hunt,
who was a great cook.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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