|
|
32 oz package frozen chopped Okra
2 large Onions chopped fine
3 Tbsp. Oil, 2 Tbsp. Vinegar, 1 tsp. Tabasco Sauce
8 Cups Water
1 # Shrimp (peeled and deveined)
Use a 4 quart Dutch oven with a lid that can be put in the oven. Preheat
oven to 350 degrees.
Put okra, onions, oil, vinegar, and Tabasco Sauce in the 4 quart pot. Bake
with lid on for 1 ½ hours to 1 hour and 45 minutes. Stir every 20 to 30
minutes. Take lid off for last 30 minutes.
Put pot on to of stove and add water, let simmer for about 1 hour.
Add shrimp and let simmer for another 30 minutes.
Serve over rice. About 6 hearty servings
Variations: Use chicken or beef cut in chunky pieces. You can put in the
chicken without cooking it, but fry down the beef first before adding to the
gumbo and let simmer for 1 hour instead of 30 minutes. My Dad and I also
add chicken gizzards to the chicken okra gumbo. |
|
|
