Greenbow county okra gumbo

2 &1/2 qts.

Ingredients

Quantity Ingredient
1 pounds Fresh okra, sliced
¼ cup Plus 2 tbs. butter melted melted & divided
¼ cup All-purpose flour
1 bunch Green onions, sliced
½ cup Chopped celery
2 Garlic cloves, minced
2 quarts Water
1 can (16-oz.) whole tomatoes, undrained & chopped
1 tablespoon Chopped fresh parsley
1½ teaspoon Salt
½ teaspoon Ground red pepper
1 Sprig fresh thyme
1 Bay leaf
1 pounds Unpeeled medium-size fresh shrimp
½ pounds Fresh crabmeat, drained & flaked
Hot cooked rice
Gumbo File' (optional)

Directions

Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside.

Combining remaining ¼ cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chololate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

Peel and devein shrimp; add shrimp and crabmeat to okra mixture.

Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file', if desired.

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