GumboWednesday, October 13th, 2010
Louisiana is known for its delicious style of cooking from Cajon to Creole. A family favorite in our household is Gumbo. Just saying the word stirs up a bunch of wonderful memories and too many pots of Gumbo to count. In October Gumbo is presented with it’s own National Gumbo Day. I would like to share my Grandma’s gumbo recipe with you. I hope I’m not breaking any family code to secrecy when I share this recipe with y’all! When you make Gumbo you have to make a large batch and you have to share, share with friends and family. So you might want to double the recipe to make sure you have plenty to go around. Make a big batch of rice and acompany with your favorite salad and you have a complete and wonderful meal.
- ¼ c. all purpose flour
- 4 T. butter
- 1 c. green onions, chopped
- 2 cans (8 oz.) clam juice
- 1 can (28o oz.) Italian plum tomatoes
- 1 t. Worcestershire sauce
- 2 bay leaves
- ¼ t. thyme
- ½ t. granulated sugar
- 2 lbs. medium shrimp (seafood may be a mixture of other shellfish, such as crab and oysters)
- 1 pkg. (10 oz.) frozen okra, sliced
- ½ t. gumbo file powder
- Salt and pepper
- Brown the dry flour in a pan over low heat until nutty brown, do not burn. This may take up to 45 minutes.
- Sauté the green onions in the butter until soft.
- Add flour and clam juice and cook until thick.
- Add remaining ingredients EXCEPT okra and gumbo file powder and cook for 10 minutes.
- Add okra and cook for additional 10-15 minutes.
- Add file powder at end, do not cook file powder.
- Serve over rice and enjoy!