Shrimp & Okra gumbo

• 3 slices bacon
• 3 tbs. flour
• 1 chopped green pepper
• 2 cloves garlic (minced)
• 1 lb. fresh okra
• 1 (16 oz.) can tomatoes
• 1 (8 oz.) can tom. sauce
• 1 tsp. sugar 2 tsp. salt
• ¼ tsp. black pepper
• ¼ tsp. Tabasco
• 2 cups water
• 2 (12 oz.) frozen peeled raw shrimp

Cook bacon in heavy skillet until crisp.

Set aside to drain.

Add flour to drippings and stir continuously over low heat until dark brown.

Add chopped onion, green pepper, garlic and okra.

Stir and cook in roux (browned flour and fat) until tender.

Crumble crisp bacon into mixture.

Add remaining ingredients, except shrimp .

Cover and simmer slowly for about one hour.

Stir occasionally to prevent sticking.

Mixture should be thick.

Add shrimp .

Water from shrimp will thin gumbo.

Simmer about 30 minutes.

Taste and adjust seasoning.

Serve in large bowls over rice with French bread.

Back to the main page