Prep 20 mins
Cook 3 hrs
I found this recipe in honor of two of my okra lovin' friends-enjoy!
- 1 lb fresh okra, sliced
- 2 teaspoons butter, melted
- 1⁄4 cup butter, melted
- 1⁄4 cup all-purpose flour
- 1 bunch green onion, sliced
- 1⁄2 cup chopped celery
- 2 cloves garlic, minced
- 2 quarts water
- 1 (16 ounce) can whole tomatoes, undrained and chopped
- 1 teaspoon chopped fresh parsley
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon ground red pepper
- 1 sprig fresh thyme
- 1 bay leaf
- 1 lb unpeeled medium-size fresh shrimp
- 1⁄2 lb fresh crabmeat, drained and flaked
- hot cooked rice
- gumbo file (optional)
- Cook okra in 2 Tbsp butter in a large skillet over medium-high heat, stirring constantly, until lightly browned.
- Set aside.
- Combine remaining butter and flour in a large dutch oven, cook over medium high, stirring constantly until roux is chocolate colored-around 20-25 min (I say have a beer while doing this) Stir in green onions, celery and garlic, cook stirring constantly until veg is tender.
- Add okra, water and the next 6 ingredients.
- Bring to a boil, reduce and simmer uncovered 2 hours, stirring occasionally.
- Peel and devein shrimp, add that and crab to okra mixture.
- Simmer an additional 10 minutes, stirring occasionally.
- Remove and discard bay leaf.
- Serve gumbo over rice.
- Sprinkle with file if desired.
I have a one word description for this meal, Diana, WOW!! We felt as though we had been whisked off to New Orleans for supper! Absolutely terrific! I prepared exactly as directed (without the beer intermission), served over hot white rice and used a miniscule amount of the file. I wouldn't be at all surprised to find this recipe served in better resturants. Thank you so much for posting this fine recipe!
i don't know who princess is but it is obvious that something is wrong with her taste buds! im working on making this for the second time right now and just wanted to thank you for this great recipe. it is amazing how spicy 1/2 t. of red pepper makes this. im not huge on spicy food so i added a little less this time. my dad- who likes spicy though loved it. thanks again!