Serves: 13
Total Calories: 222

1 stick butter or margarine
1 pound frozen cut okra
2/3 cup vegetable oil
3/4 cup flour
1 (12-ounce) bag frozen chopped onion
1/2 (10-ounce) bag frozen chopped bell pepper
2 1/2 quarts water, divided
1 (28-ounce) can tomato, chopped
1 teaspoon chopped garlic
2 teaspoons salt
1/2 teaspoon ground bay leaf
1/2 teaspoon black pepper
1 teaspoon Tabasco
1/4 teaspoon crushed red pepper
3 pounds raw shrimp, peeled

In big, heavy pot, melt butter; add okra and cook on medium heat till not ropy anymore—about 15-20 minutes—stirring often. In another big iron pot or skillet, heat and stir oil and flour slowly to make dark brown roux. Add vegetables which have thawed slightly (the frozen kind sizzle a bit more, but keep stirring, it works just fine). Add a cup of hot water slowly to the roux, stirring till smooth. Now combine the two mixtures in the bigger pot.

Add tomatoes, remaining water, garlic, and all seasonings, and bring to a boil. Add shrimp, bring back to a slight boil, lower heat and simmer about 30 minutes. Serve over fluffy rice with potato salad and buttered crackers and iced tea. Makes about 10-15 bowls, depending on size.

Gwen's Extra: This was my mother-in-law’s favorite gumbo. I often watched her make it and lovingly serve it to family and friends. She chopped fresh vegetables, of course, often from her own garden, which I heartily recommend. To save on time (and tears), I use the frozen, already chopped vegetables in this gumbo without sacrificing its family-favorite flavor. I know Carrie McKee (from Folsom, Louisiana) would be pleased and proud to know her recipe was being shared by those who will be sure to serve her delicious gumbo as she did . . . with a lot of love.

Nutritional Facts:

Serves: 13
Total Calories: 222
Calories from Fat: 127

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