Cowboy gumbo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter, margarine or oil |
| 2 | tablespoons | Flour |
| 2 | Cloves garlic minced | |
| ½ | cup | Chopped onion |
| ½ | cup | Chopped gr pepper |
| 2 | cups | Water |
| 1 | 14 1/2 0z can tomatoes | |
| 1 | 6 0z can tomato paste | |
| 1 | tablespoon | Dried parsley |
| 1 | Bay leaf | |
| 2 | tablespoons | Worchestersdhire sauce |
| 2 | teaspoons | Instant beef bouillion |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Basil |
| ⅛ | teaspoon | Ground cloves |
| 1 | 16 oz pkg frsh or frozen | |
| OKRA | ||
| 2 | To 2 1/2 lb peeled, deveined | |
| Shrimp, crabmeat or crayfish | ||
| 3 | cups | Hot cooked rice |
| File powder ( opt ) | ||
Directions
Combine flour and fat in a heavy saucepot or dutch oven and cook low heat stirring constantly 10 to 15 minutes or until the mixture is light brown ( roux ). Add garlic, onion and peppers. Cook until tender. Stir in water, undrained cut up tomatoes, paste and seasonings and bring to a boil. Reduce heat and cook covered for 30 minutes.Add okra and seafood and return to boil. then reduece heat to a simmer anc cook another 10 to 15 minutes until heated through.
Remove bay leaf. Serve with rice and sprinkle with file powder. ~---