«U» oeuaous creole gum
bo, though when you're
eating it, you’ll feel as
though you are in New Or
leans. The aroma is in
credible and the flavor
tantalising. To serve six,
you’ll need:
1/4 eup olive oil
1 ib. okra,
ten, sliced
1/2 cup floi
1 large green
finely chopped
1 medium onion,
chopped
3 scallions, finely
minced
1 celery rib, chopped
finely
1 16-oz. can whole
tomatoes
1 8-oz. can tomato
piste
1 dove garlic, finely
minced
1 bay leaf
1/2 tap. thyme
Salt and fleshly ground
pepper to taste
1 lb. shrimp, peeled, de
veined and washed
thoroughly
1/2 cup water
RefHgerate shrimp until
ue. Heat two ta
the oil in a
iw> «•(> enough to hold
the okra. Saute the okra
for seven minutes. Set
aside. In a large pot, mix
the remaining oil, add the
flour and stir over medi
um heat for-five minutes.
Add the, vegetables,
canned tomatoes, tomato
paste, garlic and other sea
sonings. Stir well, and
saute for five minutes.
Add the water slowly until
wefl blended, stirring con
stantly. Add the okra.
Cook over low flame for
43 minutes. Add the
shrimp, cook an addition
al five minutes. Do not
overcook the shrimp. Re
move the bay leaf before
serving. Serve over fluffy
white rice, or saffron-fla
vored pilaf.
• m
COOKING
O _
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