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Greenbow County Okra Gumbo
1 lb Fresh okra, sliced
1/4 c Plus 2 tbs. butter melted melted & 1/4 c All-purpose flour
1 bn Green onions, sliced
1/2 c Chopped celery
2 Garlic cloves, minced
2 qt Water
1 cn (16-oz.) whole tomatoes, undrained
1 tb Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Ground red pepper
1 Sprig fresh thyme
1 Bay leaf
1 lb Unpeeled medium-size fresh shrimp
1/2 lb Fresh crabmeat, drained & flaked
1 Hot cooked rice
1 Gumbo file' (optional)
Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside.
Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chololate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file', if desired.
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