Full Page 4 x 6 5 x 7

1 lb. okra, sliced
1/4 c. shortening
2 T. flour
1 onion, chopped
1 bunch green onions, chopped
1/2 c. chopped celery
1 can (10 1/2 oz.) tomatoes
2 sprigs parsley, chopped
1 bay leaf
1 sprig thyme
2 qt. water
salt and pepper
1 lb. shrimp, cleaned
1/2 lb. crabmeat or 1 doz. crabs *
1 t. file, if desired

Fry okra in 2 tablespoons shortening until it ceases to "rope", about 30 to 45 minutes. In another saucepan make roux by cooking shortening and flour until soft, about 5 minutes. Add okra, stir in tomatoes, parsley, bay leaf, thyme and water. Simmer for 30 minutes longer. Remove from heat. If desired, stir in filé just before serving (never cook filé). Gumbo is better if cooked early in the morning and refrigerated for several hours. Reheat and serve with cooked rice.
*If crabs are used: scald live hard-shelled crabs and clean, removing the spongy substance and the "sand bag" on the under part. Break off and crack the claws, and cut the body in half.

Serves six.
Keywords: crab, seafood   Category: Fish/Seafood    Cookbooks: Carl and Hugh
Recipe by Mrs. W. Holbrook     Added: February 11, 2007 by deebeeeff     Last Updated: October 24, 2014
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