| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Soups, Cajun, Main dish |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Okra |
| 2 |
lg |
Onions, chopped |
| 1 |
cn |
Frozen crabmeat |
|
|
Salt and pepper to taste |
|
|
Small amt. oil |
| 3 |
|
Tomatoes, or 1 (#2) can |
| 5 |
lb |
Deheaded shrimp |
| 6 |
|
Crabs (or more) |
|
|
Tabasco sauce |
|
|
Garlic, bay leaf & thyme |
INSTRUCTIONS
Use large alumionum pot, not iron. Wash, stem and cut okra into 1/2"
pcs. Season with salt and pepper. Smother okra in as little oil as
possible. When almost done, add onion. Cook until tender, add tomatoes.
Let simmer, add remaining ingredients and simer until done. If there is a
favorite vegetable of the South, it is surely okra. Gumbo gets its name
from the Choctaw Indian word 'Kombo' for any thick soup made with okra.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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