Creole Gumbo

• 1 1/2 lb. okra
• 4 Tbsp. oil
• 2 Tbsp. fat
• 3 Tbsp. all-purpose flour
• 2 medium onions, diced
• 1/2 c. celery, chopped
• 1 (15 oz.) can tomatoes
• 2-3 c. water
• 1 lb. boiled, shell shrimp or
• 1/2 pt. oysters or
• 1/2 lb. crab meat
• 1/2 c. diced cooked ham
• 1 tsp. parsley flakes
• 1 tsp. salt
• 1/8 tsp. pepper, marjoram, sweet basil, oregano, thyme (to your taste)

1. Cut okra very fine and saute in oil until thick. Do not use iron skillet.
2. In a big pot make the roux.
3. Measure fat into the heavy pot.
4. Keep heat high to moderate; stir in flour and stir, stir, stir, to prevent burning until mixture becomes a medium brown color.
5. Then add onion and celery; cook on low until clear, 10-15 minutes.
6. Take time and success is yours.
7. Add tomatoes and water blending well.
8. Add okra and ham and all your seasonings; bring to a boil, then simmer for about an hour, adding more water if needed.
9. Add shellfish of your choice and simmer 30 minutes. Serve in soup bowls over boiled rice.

okra, oil, fat, flour, onions, celery, tomatoes, water, shrimp, oysters, crab meat, ham, parsley flakes, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1005146 (may not work)