Mom and Dad are fortunate to have befriended Ms. Yvette, a former client, who calls them periodically when she has nice sized shrimp. Mom and Dad head and freeze them, so they always have them on hand. Growing up, our family never bought shrimp from the grocery store! This year my parents gave up rice for their lenten sacrifice, so after Easter, they enjoyed a nice big bowl of gumbo.
by Pat and Kent Savoie based off of Granny’s recipe
Ingredients
1/3 cup oil
1/3 cup flour
1 large onion, chopped
1 can Rotel tomatoes
1 lb sliced okra, fresh or frozen
2 lb peeled shrimp
Tony’s seasoning to taste
Salt
Method
Make small roux with oil and flour. See roux basics for step by step photos.
Add onions and cook until clear.
Stir in tomatoes, Tony’s seasoning,
and about 1 1/2 cups water.
Cook 15 minutes.
Stir in okra and fresh shrimp.
Simmer about 10 minutes until shrimp turn pink.
Serve over cooked rice.
Set the table with bottles of peppered vinegar, Tabasco or Tabasco Green Pepper Sauce, and Tony’s to use as desired. Generally when you have okra in the gumbo you don’t use filé.
Everyone likes to stir the pot in anticipation!
Savoie Secrets: It's a Family Recipe 