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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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I'm posting this for safe keeping. My mama makes the best gumbo I have ever tasted. I haven't known anyone who didn't think this was the best!! It does not require a roux, as many gumbo recipes do. I usually double this recipe and freeze. Ingredients:
3 tablespoons crisco cooking oil |
1 lb okra, fresh (if using frozen okra, cook in the microwave for about 15 min., drain, then fry) |
1 onion, chopped |
1 bunch green onion, chopped |
1/2 cup celery, chopped |
1 (15 ounce) can tomato sauce |
2 sprigs parsley, chopped |
1 bay leaf |
1 sprig thyme |
2 quarts water |
2 lbs shrimp, peeled |
1 lb crabmeat |
1 dozen oyster (optional) |
salt and pepper |
Directions:
1. Fry okra in oil for 30-45 minute.
2. Add onions and celery and cook until soft.
3. Stir in tomato sauce, parsley, bay leaf, thyme and water. Simmer 30 minute.
4. Add shrimp, crabmeat and oysters. Simmer another 30 minute.
5. NOTE: This is better if cooked in the morning and allowed to stand. Serve over rice.
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