Main Dishes:

Shrimp and Okra Gumbo

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Ingredients

1 package (16 ounces) okra, frozen, sliced
2 tablespoons vinegar
1 pound Italian link sausage
1 medium onion, chopped
5-6 cloves garlic, minced
1 medium bell pepper, chopped
4-5 celery ribs, chopped (include leaves)
5-6 parsley stems, minced
2 cans (15 ounces) tomato sauce
2-3 bay leaves
2-3 dried cayenne pepper pods
2 tablespoons Creole seasoning
1 tablespoon each salt and pepper
1 pound shrimp, peeled and deveined
2 tablespoons hot pepper sauce

Instructions

To prepare okra, spread frozen okra in 9x12-inch pan and sprinkle with vinegar; stir so all is coated. Put in 250 degree oven for 30 minutes. Stir every 10 minutes; do not crush okra. After 30 minutes the gluey sap should be gone. If not, continue in oven for 10 to 15 more minutes. Set aside. Brown the Italian sausage in a heavy 3-quart saucepan. When browned, cut sausage into one-inch pieces. Remove from pot and set aside. In same pot add the onion, garlic, bell pepper, celery and parsley to the grease that came from the sausage. Cook over low heat 10-15 minutes until the vegetables are soft. To same pot, add 2 cans of tomato sauce, the bay leaves, the cayenne pepper, Creole seasoning and salt and pepper. Bring to a boil, reduce heat to a simmer and simmer for 30 minutes. Add the Italian sausage and the okra; continue to simmer for another 30 minutes. Add the shrimp; cook until the shrimp turns pink. Add water if gumbo is too thick. Correct the seasoning; add hot pepper sauce. Continue cooking for another half hour on a low burner to allow flavors to blend. Serve over white rice with French bread slices. Makes 8 servings.

Jean Greer
Moline