Louisiana Gumbo
A delicious soup from New Orleans that adds a wonderful warmth to any season.
preparation
preparation time
20 mins
cook time
120
servings
4
calories
991
ingredients
3 tablespoons vegetable oil
3 tablespoons flour
1 onion large, chopped
1 cup celery chopped
5 garlic cloves chopped
1 green pepper chopped
1 can of tomatoes "rotel" brand for a spicier taste
1 pounds okra sliced (or two boxes of frozen okra)
2 pounds shrimp
1 teaspoons sugar
1 tablespoons parsley chopped
1 bay leaf
directions
1.
Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next four ingredients: onion, cloves, celery and garlic, and stir until onions are clear.
2.
Add tomato sauce, stir until it's crumbly or dry. Fry okra in another skillet until it is no longer stringy or sticky. Add tomatoes and fried okra.
3.
Cook slowly adding 2-3 cups of water a little a time. Season with salt and pepper to taste. Stir in 1 teaspoon of sugar.
4.
Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of the pot: adding water if necessary. Add the shrimp and a bay leaf and if desired oyster and crab meat (optional).
5.
Cook another 30 minutes to an hour, adding seasoning to taste.
6.
Serve of boiled or steamed rice.
Kenmore
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