Ingredients
- 3 large spoons butter (or cooking oil or lard)
- 3 large spoons flour
- 1 or two Bay Leaves
- salt, pepper, cajun seasoning
- 2 lb. shrimp
- 2 lb. okra
- 2 medium onions
- 2 Tablespoons chopped bell pepper
- 2 Tablespoons chopped celery
- 1 large can diced tomato
Preparation
Step 1
Make a roux with the butter and flour. Cook slowly, stirring often until brown. Add cajun seasoning. Add chopped onion, okra, bell pepper, and celery to roux. Slowly add 3 quarts of water, stirring while you pour. Add diced tomato. Add one or two Bay Leaves. Add salt and pepper to taste.
Then add shrimp (or other meat). If adding oysters they should be added 15 minutes before the gumbo is done. If you add oysters you should add the liquid from the oysters. Cook about one hour. May be served over rice.
You can use fresh fish, oysters, crab meat, chicken, sausage or whatever you like. When you serve the gumbo you may want to put some chopped green onions and/ or chopped parsley on top. Some people may like it "hot" so you may want to have a bottle of hot sauce for guests.