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Greenbow County Okra Gumbo

Ingredients
 

1 lb fresh okra, sliced
1/4 cup plus 2 tbs. butter melted melted &, divided
1/4 cup all-purpose flour
1 bunch green onions, sliced
1/2 cup chopped celery
2 garlic cloves, minced
2 qt water
1 can (16-oz.) whole tomatoes, undrained, & chopped
1 tbsp chopped fresh parsley
1 1/2 tsp salt
1/2 tsp ground red pepper
1 sprig fresh thyme
1 bay leaf
1 lb unpeeled medium-size fresh shrimp
1/2 lb fresh crabmeat, drained & flaked
1 hot cooked rice
1 gumbo file (optional)



 
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Preparation
 
Cook okra in 2 tbs. butter in a large skillet over medium-high heat,
stirring constantly, until lightly browned. Set aside.

Combining remaining 1/4 cup butter and flour in a large Dutch oven;
cook over medium heat, stirring constantly, until roux is chololate
colored (20 to 25 minutes). Stir in green onions, celery, and garlic;
cook, stirring constantly, until vegetables are tender. Add okra,
water, and next 6 ingredients. Bring to a boil; reduce heat, and
simmer, uncovered, 2 hours, stirring occasionally.

Peel and devein shrimp; add shrimp and crabmeat to okra mixture.
Simmer an additional 10 minutes, stirring occasionally. Remove and
discard bay leaf. Serve gumbo over rice. Add gumbo file , if desired.

 

 
Servings:
2


 

 

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