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Corrie ten Boom

Jumbo Gumbo

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CATEGORY CUISINE TAG YIELD
Meats Crook2 1 servings

INGREDIENTS

LeDoux Roux; (recipe below)
1 Stick butter
1/4 c Flour
1/2 Onion; diced
1 Green pepper; diced
3 Bay leaves
1 pn Basil
1/8 ts Ground cloves
1/2 c Parsley flakes
2 Garlic cloes; minced
2 cn Tomato sauce; (15 ounce)
2 cn Okra; (10 ounce)
1 tb Beef bouillon granules
Worcestershire sauce
1 sm Can tomato paste
Tabasco sauce; (to taste)

INSTRUCTIONS

To make "LeDoux Roux": In a large pot, melt the stick of butter and add
flour; whisk for 2 4 minutes (or until brown).
Once LeDoux Roux is done, combine in the same pot the onion and green
pepper. Let cook for a few minutes and then add the bay leaves, basil,
ground cloves, parsley flakes and garlic. Mix ingredients well.
Toss in the remaining ingredients which include the tomato sauce, okra,
beef bouillon, Worcestershire sauce and tomato paste. Stir until mixed
thoroughly.
Finally, add 1 2 pounds of raw shrimp (deshelled and deveined) to the pot.
Heat until shrimp are thoroughly cooked. Salt and pepper to taste. Add
Tabasco sauce to taste.
Serving tips: Serve over cooked rice and saltine crackers. Make sure
there's plenty of water in sight!
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