Fry okra in 2 tablespoons shortening until it ceases to "rope", about 30-35 minutes. In another saucepan, make roux with remaining shortening and flour. Add onions, and celery; cook until soft, about 5 minutes. Add okra. Stir in tomatoes, parsley, bay leaf, thyme and water. Simmer for 30 minutes longer. Remove from heat. If desired stir in 1 teaspoon file just before serving. (Never cook file.) Gumbo is better if cooked early in the morning and refrigerated for several hours. Reheat and serve with cooked rice.
Serves 6.
*If crabs are used: Scald live hard-shell crabs and clean, removing the spongy substance and the "sand bag" on the underpart. Break off and crack claws and cut the body in half.
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Cajun Country -- New Iberia, Louisiana