Creole Gumbo
2 bay leaves 2 sprigs of parsley, chopped 1 teaspoon of salt 1/2 teaspoon of pepper 1/8 teaspoon of cayenne 1 teaspoon of thyme Fry the bacon, drain, saving 3 tablespoons of drippings (unless you prefer using oil). Fry the okra until soft, add onion, garlic and green pepper, saute until the onion is soft. Add the flour and blend. Then add the tomato sauce and mix well. Add the remaining ingredients and cook slowly for 1 hour. Gumbo becomes dark and thick. Serve in soup bowls with a large spoonful of rice in the center of each bowl. Serves 12. Related Recipes:
|
