A Recipe from former Louisiana lieutenant governor Jimmy Fitzmorris 1980 book, "Home Style Cooking".
5 pounds okra (fresh preferred) 2 tablespoons oil
3 large onions, chopped
1 (16-ounce) can tomato sauce
3 teaspoons garlic powder
6 bay leaves
3 teaspoons dried thyme
½ cup chopped parsley
2 tablespoons salt 2 teaspoons cayenne pepper
8 quarts water
5 pounds shrimp, peeled and deveined
2 sticks margarine
12 raw crabs, cleaned, cut in half
1 pound crab claw meat
Makes 12 to 14 servings
Wash okra and dry it in paper towels. Remove stem and tips of okra pod and slice into thin pieces. Into a 10-quart pot, add oil and place okra into it. On a medium flame, cook okra, stirring constantly until the rope (sticky part) disappears (about 1 hour). Then add onions to okra and simmer until onions are soft, stirring constantly. Add tomato sauce, garlic powder, bay leaves, thyme, parsley, salt, pepper and water. Bring to a boil, stirring constantly. Reduce the heat and simmer for 3 hours, stirring occasionally.
Into a large skillet melt margarine and add crabs and shrimp. Saute for 10 to 15 minutes. Remove from the heat and add to okra mixture and simmer for another hour or hour and a half. Turn off heat and add the crabmeat. When serving, have gumbo piping hot and ladle into soup bowl over a scoop of red beans and rice.
In 1 1/2 quart saucepan, combine soup and water. Add green pepper, onion,rice, shrimp and hot sauce. Simmer on medium heat, stirring occasionally for approximately 45 minutes or until all ingredients are cooked thoroughly. Garnish with parsely or dill sprig. Makes about 3 1/2 cups.
