Gumbo

Ingredients

• 1 1/2 cups cut okra
• 1 1/2 tablespoons ham or bacon drippings
• 1 large onion chopped fine
• 1 clove garlic chopped fine
• 1 green pepper chopped fine
• 1 tablespoon parsley minced
• 1 qt. chicken stock (seasoned with bay leaf)
• 1/2 8 oz. can tomato sauce
• 1 lb. cleaned shrimp
• 1/2 can white crab meat
• 1/2 pt. oysters with liquor may be added if desired
• Salt and pepper to taste

Method

1. 1

   Fry okra slowly in ham drippings, then add onions, garlic, and green pepper.

2. 2

   Fry until onions are soft.

3. 3

   Add chicken stock, then remaining ingredients.

4. 4

   Cook all together for 1 hour.

5. 5

   Gumbo should be dark and very thick.

6. 6

   If desired, add 1/2 tablespoon gumbo file powder just before serving.

7. 7

   Serve in soup bowls with a spoonful of hot rice in center.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 3. The excerpt below is the record exactly as published.

1 1/2 cups cut okra 1 l/S triblc spoons ban or bacon drippings 1 largo onion chopped fine 1 clove garlic chopped fine 1 green pepper chopped fine 1 tablespoon parsley minced 1 qt. chicken stock (seasoned v/ith bay leaf) 1/2 8 oz. can tomato sauce 1 lb. cleaned shrimp 1/2 can v/hite crab meat 1/2 pt, oysters '-dth liquor may be added if desired Salt and pepper to taste Fry okra slov/ly in ham drippings, then add onions, garlic, mid green pepper. Fry until onions are soft. Add chicken stock, then remaining ingredients. Cook all together for 1 hour, G-umbo should be dark and veiy thick. If desired and available, add 1/2 tablespoon gumbo

Cook this with the app: pantry check, scaling, and the assistant.