This dish is a combination of French, Spanish, Anglo-Saxon, and Chickasaw Indian herbs. Chicken can be substituted for seafoods. Serve over rice. When ready to serve, stir in a dash of gumbo-file powder into gumbo mix.
*May substitute 1 12oz can of tomatoes for tomato sauce.
From Cross Country Cookery
Creole Gumbo
Ingredients
- 3 tablespoon ham drippings or fat
- 1 tablespoon lemon juice
- 2 1/2 cup okra chopped
- 2 large onion chopped
- 2 clove garlic minced
- 1 8 oz can tomato sauce
- 1 large green pepper chopped
- 1 cup crab meat
- 1 teaspoon thyme
- 2 tablespoon flour
- 1/2 pint oysters with liquid
- 4 cup water
- 3 tablespoon ham diced
- 2 bay leaves
- 1 teaspoon parsley chopped
- 1 teaspon salt
- 1/4 teaspoon tabasco
- 1 dash cayenne
- pepper to taste
- 1 teaspoon worcestershire
- 1 lb shrimp cleaned
Instructions
-
Sprinkle okra with flour and brown lightly in hamdrippings.
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Saute onion, green pepper, and garlic 3-4 min. Combine other ingredients and mix well.
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Cook slowly 3-4 hours. Shrimp may be added towards the end of the cooking.
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