Gombo Chou - Favorite Gumbo

An easy-to-do gumbo from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  large onion, peeled and diced
• 1  lb okra, chopped (fresh is best)
• 1  garlic clove, peeled and minced
• 2  tablespoons flour
• 2  tablespoons butter
• 3  cups  stock
• 2  tomatoes, chopped (canned is fine)
• 1 1⁄2 teaspoons salt
•  thyme
•  parsley
• 1⁄8 teaspoon Tabasco sauce (or to taste)
• 1⁄2 lb  veal, diced
• 1⁄2 lb ham, diced
• 1 1⁄2 lbs shrimp, peeled

Directions

1. Melt butter in saucepan; add flour and stir constantly until flour is golden.
2. Fry veal and ham together; add to roux.
3. Add remaining ingredients and simmer for an hour.