Gumbo

Mrs. Helen Jean Rainwater, PM
Farmerville, La. #207 OES Sec.

  • 1/4 cup oleo
  • 2 Tbsp flour

Combine in dutch oven and brown. Add:

  • 2 minced cloves garlic
  • 2 minced onions
  • 1/2 thinly sliced green pepper

Cook slowly till is tender. Then add in:

  • 1 #2 can tomatoes
  • 1 (6 oz) can tomato paste, optional
  • 1 #2 can okra, drained or 1 package frozen, cut
  • 3 beef bouillon cubes
  • 4 tsp Worcestershire
  • 1/8 tsp ground cloves
  • 1/2 tsp chili powder
  • 1 bay leaf (remove later)
  • pinch dried basil
  • 1 1/2 Tbsp salt
  • 1/4 tsp pepper
  • 3 cups water

Simmer, uncovered 45 minutes. At this point, may be cooled and refrigerated if made in advance. If so, to serve just heat tomato mixture over medium heat till just boiling.

Add 1 1/2 lbs deveined, shelled raw shrimp. May add any other seafood desired (oysters and /or crab meat). Simmer, covered, 5 minutes or till shrimp are pink and tender.

Toss 3 cups hot cooked rice with 1/4 cup snipped parsley. Serve gumbo in shallow plates; add an island of rice at side of each plate with gumbo.

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