2 tbsp olive oil
¼ cup butter
2 large onions (2 cups diced)
2 green peppers, seeded and cut into ½ inch squares
2 cloves garlic, minced
¼ cup flour
1-28oz can tomatoes
2-13¾oz cans chicken broth
2 cups water
2 bay leaves
¼ tsp leaf thyme, crumbled
¼ tsp hot pepper sauce
½ tsp Worcestershire sauce
2 tsp salt
1 lb fresh shrimp, shelled, deveined (or 1-10oz pkg frozen shrimp)
Hot cooked rice
Wash
and dry okra. Cut into ⅛ inch slices. Heat olive oil and butter in kettle or heavy saucepan over
medium heat. Sauté okra, onion, green peppers and garlic 3-4 minutes, stirring frequently. Sprinkle
with flour. Stir until flour becomes golden brown. Add tomatoes, chicken broth, water, bay leaves, thyme, hot pepper
sauce, Worcestershire sauce and salt. Cover and bring to a boil. Simmer 45
minutes. Add shrimp. Cook 5 minutes longer,
correct seasoning to taste. Put a heaping spoonful of rice in each soup bowl. Ladle gumbo over rice.
