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Serves:
6
Difficulty:
 
Preperation:
About 1-1/2 hrs. total preparation and cooking time.
Special Equipment:
Gumbo Pot or large cast-iron Dutch Oven
Ingredients:
 1
lb.
Okra, sliced
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2
Tbsp.
Vegetable Shortening
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3
Tbsp.
Butter
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1
Onion, chopped
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1/2
c.
Chopped Celery
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1
lb.
Shrimp, shelled and deveined
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1
Jar
Oysters, amount to taste (check for shells)
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2
Garlic Cloves, chopped fine
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1
Tbsp.
Chopped Green Bell Pepper
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1
Can 10-1/2
Tomatoes
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2
Sprigs
Parsley, chopped
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1
Bay Leaf (remove before serving)
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2
tsp.
Cavender's Greek Seasoning
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2
Quarts
Water or Fish Stock
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1
Bunch
Green Onion, chopped
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1/2
lb.
Crabmeat
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Salt and Pepper, to taste
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Hot, Cooked Long-Grain Rice
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Crackers
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Alternative Ingredients:
You can substitute another brand of seasoning salt - but Cavender's is the best for this recipe.
Directions:
Note: This thick heavy soup with roux as a base is served hot in a bowl with a healthy portion of rice.
Suggestion: You could put some of the shrimp in early for the simmering and some later for the presentation.
1. Begin by making the Roux (see Roux Recipe below).
2. In a large frying pan: fry okra in vegetable shortening approximately 30 to 40 minutes or until it ceases to "rope" (slimy strings connecting the okra); remove from heat and set aside. (Hint: Take your time and don't burn it. It's worth the trouble.)
3. In a Gumbo Pot or a large cast-iron Dutch Oven over medium-high heat, melt the butter and fry the onions and celery about 5 minutes or until soft. Add the shrimp, oysters, garlic, and bell pepper; simmer 2 minutes. Add tomatoes, parsley, bay leaf, Cavender's Seasoning, water or fish stock, green onion, fried okra, prepared Roux, and crabmeat or crabs. Salt and pepper to taste. Let gumbo simmer for approximately 30 minutes. Remove bay leaf before serving.
Serve with hot rice, crackers
ROUX:
2 tablespoons vegetable shortening
2 tablespoons all-purpose flour
In a heavy iron skillet over medium heat, heat shortening until hot; add flour gradually, stirring or whisking to combine. Reduce heat to low and cook, stirring frequently, about 45 to 60 minutes or until roux is dark brown and has a nutlike odor (it will be very thick and pasty).
Hint: This process takes some time, depending on how high the heat is. The slower, the better. Set aside.
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