Shrimp And Okra Gumbo
|Shrimp||2 1⁄2 Pound, chopped (Fresh Or Canned)|
|Okra||5 Pound, chopped (Fresh Or Canned)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1⁄2 Cup (8 tbs)|
|Whole tomatoes||1⁄2 Can (5 oz)|
|Tomato sauce||1 Can (10 oz)|
|Black pepper||To Taste|
|Cayenne||To Taste (Red Variety)|
If using fresh shrimp, peel and season generously with salt, black papper and red pepper.
Mix chopped onions, celery, garlic and oil in heavy pot.
Cook over medium heat in uncovered pot until onions are wilted.
Add tomatoes and sauce and cook over medium heat for 40 minutes or until oil separates from tomatoes, stirring constantly.
Season to taste with salt, pepper and cayenne pepper.
In separate uncovered heavy pot, cook okra over medium heat until well done.
Add okra to onion mixture.
Then add water.
Bring to a boil and let boil slowly for 40 minutes.
Add shrimp and let cook 20 minutes from boiling point.
Pour individual servings over steamed rice.