Cooking with Barbara
New Orleans Gumbo

On my first trip to England and Scotland we had a car, one of the teachers was from New Orleans and was a friend of one of the teachers from our school. She was the youngest, so she drove for us. She often talked about her mother's wonderful gumbo. I had never tasted it so when she later came to Atlanta to visit, she brought a large pot of frozen gumbo and also brought the recipe. I really loved it! We have plenty of okra and tomatoes from our garden so I often make it. It is like a rich stew; however, better to eat on a cold winter day. We freeze okra and tomatoes for making gumbo and vegetable soup all winter.

New Orleans Gumbo

Brown 1/2 cup flour in 1/2 cup oil until it bubbles- this is your roux.

Add 1/2 cup onion and 1/2 celery and cook until transparent.

Add 1 cup cut up okra which has been slightly cooked.

Add 1 can tomatoes or 2 cups fresh tomatoes and 2 cups water.

Cook for 90 minutes on low hear.

Add 1 pound uncooked, peeled shrimp.

Serve over rice.