Source of Recipe
From "The Glory of Southern Cooking" by James Villas
List of Ingredients
- ½ pound bacon, cut into small pieces
- ¼ cup all-purpose flour
- 1 pound firm fresh okra, stems removed and pods cut into small rounds (about 5 cups)
- 1 large onion, chopped
- ½ medium green bell pepper, seeded and chopped
- 1 large rib celery, chopped
- 2½ cups canned tomatoes, drained
- 2 quarts chicken broth
- ¼ cup chopped fresh parsley leaves
- 1 teaspoon dried thyme, crumbled
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Tabasco sauce to taste
- 1 pound medium shrimp, peeled and drained
- 1 pound fresh claw crabmeat, picked over for shells and cartilage
- 1 pint small fresh, shucked oysters
- Boiled white rice
- In a large, heavy pot, fry the bacon over moderate heat till crisp, drain on paper towels, and reserve. Add the flour to the bacon grease, reduce the heat to low, and whisk more and more steadily for about 15 minutes or till the roux is light brown, taking great care not to burn it. Add the okra and cook, stirring, till the okra is slightly browned and the roux dark brown.
- Add the onion, bell pepper, and celery, stir well, cover, and let cook 3 minutes. Add the tomatoes, broth, parsley, thyme, bay leaf, salt and pepper, and Tabasco, bring to a boil, reduce the heat to low, and simmer, uncovered, 2 hours, adding a little water if the liquid is too thick.
- Add the shrimp, crabmeat, oysters, and reserved bacon, stir, return to a simmer, and cook about 15 minutes longer. Taste for seasoning. Serve the gumbo over rice in deep soup bowls.
Makes 6 servings