Seafood Gumbo from Jimmy Fitzmorris
- 5 lbs okra (fresh preferred)
- 2 tablespoons oil
- 3 onions, large, chopped
- 16 ounces tomato sauce
- 3 teaspoons garlic powder
- 6 bay leaves
- 3 teaspoons thyme, dried
- 12 cup parsley, chopped
- 2 tablespoons salt
- 2 teaspoons cayenne pepper
- 8 quarts water
- 5 lbs shrimp, peeled and deveined
- 1 cup margarine
- 12 blue crabs, cleaned, cut in half (raw)
- 1 lb crab (claw meat)
- 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 flame and simmer for 3 hours, stirring occasionally.
- Into a large skillet melt margarine.
- Add crabs and shrimp; saute for 10 to 15 minutes.
- Remove from the fire and add to okra mixture and simmer for another hour or hour and a half.
- Turn off fire and add the crabmeat.
- When serving, have gumbo piping hot and ladle into soup bowl over a scoop of cooked rice.
okra, oil, onions, tomato sauce, garlic, bay leaves, thyme, parsley, salt, cayenne pepper, water, shrimp, margarine, crabs, crab
Taken from www.food.com/recipe/seafood-gumbo-from-jimmy-fitzmorris-383268 (may not work)