"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gumbo Recipe

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This recipe for Gumbo, by , is from The Brewer Best , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Misty Kall Clemis
Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. vegetable oil
2 lbs. okra
Pinch of Essence*
2 c. diced tomatoes
1 c. onions, chopped
1 c. celery, chopped
salt to taste
cayenne pepper to taste
5 bay leaves
1/2 t. dried thyme leaves
1 T. minced garlic
8 c. water
2 lbs. medium shrimp, peeled and deveined
Cooked rice
2 T. green onions

*Essence:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Makes 2/3 cups--keep extra in a spice container

Directions:
Directions:
In a large pot heat the oil. Add the okra, stirring constantly for 10 to 12 minutes or until most of the slime disappears. Season the okra with Essence to taste. Add tomatoes, onion and celery stirring occasionally. Cook an additional 18 to 20 minutes or until the vegetables are wilted. Season with salt and cayenne pepper to taste. Add bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes. Add shrimp. Cook an additional 30 minutes. Serve with cooked rice and garnish with green onions and a sprinkle of Essence.

 

 

 

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