Kat's Shrimp Gumbo
1/4 lb bacon cut 1" squares
2 lb okra cut 1/2" pieces
2 x onions diced
2 x celery stalks (optional), diced
4 x garlic cloves minced
1 can whole tomatoes - (14 1/2 oz)
3 cup boiling water
2 x chicken or beef bouillon cubes
3 tbl flour
1 cup cold water
Salt to taste
Freshly-ground black pepper to taste
1 1/2 lb shelled deveined shrimp cut 1" pieces
Method :
Fry the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes.
Drain the bacon on paper towels; pour off the drippings and reserve. Cook the
okra in half of the reserved drippings over medium-high heat, stirring
constantly, about 10 minutes. Place the okra in a pot with the bacon and set
aside.
Add the remaining drippings to the skillet and cook the onions and celery until
the onions are tender, but not browned, 10 minutes. Add the garlic, mix well,
then add half the tomatoes. Cook, stirring occasionally, until the tomatoes
darken in color somewhat, 2 to 3 minutes. Add the remaining half of the tomatoes
and simmer 5 minutes.
Pour the tomato mixture into the pot with the okra and bacon. Add 1 cup of
boiling water and mix well. Add a second cup of boiling water and 1 bouillon
cube. Stir over medium heat until the gumbo comes to a boil. Add a third cup of
boiling water and the remaining bouillon cube and cook 10 minutes.
Blend the flour with the cold water until smooth. Add it to the boiling gumbo
and bring the gumbo back to a boil, stirring constantly. Season it to taste with
salt and pepper. Add the shrimp and simmer 5 minutes. Let the gumbo stand 20
minutes before serving or refrigerate it overnight and reheat.
This recipe yields 6 to 8 servings