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Seafood Gumbo Recipe

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

Melissa McHenry


2 pounds raw shrimp, peeled and deveined
2 pounds frozen or fresh okra, cut
3 large onions, chopped
8 large toes of garlic, chopped
1/2 c bacon grease or oil
1 15-16 oz can whole tomatoes
1/2 tsp thyme
2 bay leaves
1/2 c. fresh parsley
1/2 c. flour
salt and pepper to taste

In 6 quart dutch oven, fry okra until all slime is out. Add onions and garlic and fry some more, stirring often. Add whole tomatoes; break up the tomatoes with spoon while frying with other ingredients. Add thyme and bay leaves.

Continue cooking over medium heat. Add about 2 quarts water, or to about 3 inches from top of pot. Stir until well blended. After this comes to a boil, lower heat and add shrimp. Cook over low-med heat and stir often. Add parsley when the gumbo is almost cooked.

If you like it thick, add corn starch in water to cooking gumbo.

Serve over rice.

Roux: Cook 1/2 c. oil with flour in microwave until dark brown. Add to gumbo. (NOTE: the Roux makes the gumbo)




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