New Orleans Saints Victory Gumbo

New Orleans is know for its wonderful food.  The first time I went to New Orleans, I fell in love with the gumbo.  I ate it everyday I was there.  So in honor of the New Orleans Saints victory, I offer this "Mom's" gumbo recipe with variations from the New Orleans website.  It is great for any party of dinner.  Make a big batch to serve to your guests.

 For Shrimp and Okra Gumbo

    * 3 tablespoons of vegetable oil
    * 3 tablespoons of flour
    * l large chopped onion
    * 1 cup chopped celery
    * 5 or 6 cloves, chopped garlic
    * 1 cup of chopped green pepper
    * 1 can of tomato sauce
    * 1 can of tomatoes ("Rotel" tomatoes for a spicier taste!)
    * 1 pound, fresh sliced okra (or 2 boxes of frozen sliced okra)
    * 2 pounds of fresh shrimp
    * 2 - 3 cups water
    * salt & pepper to taste
    * 1 teaspoon of sugar
    * 1 tablespoon of chopped parsley
    * 1 bay leaf

For Seafood Gumbo, add to the above:

    * 1 small can of crabmeat or 3 fresh gumbo crabs
    * 1 jar oysters

    * Slowly stir the flour into heated oil in a heavy cast iron skillet. Continue to stir until the flour is dark brown. Add the next 4 ingredients; stir until onions are clear.
    * Add tomato sauce. Stir until it gets crumbly or dry. Fry okra in another skillet until it is no longer sticky or stringy. Add tomatoes and fried okra.
    * Cook slowly, adding 2 to 3 cups of water--a little at a time. Season with salt and pepper to taste. Stir in one teaspoon of sugar.
    * Cook for about an hour on a low fire, stirring occasionally to prevent sticking to the bottom of pot; adding water if necessary. Add the shrimp and the bay leaf (and if desired, the oysters and crabmeat).
    * Cook another 30 minutes to an hour, adding seasoning to taste.
    * Serve over boiled or steamed rice.

Find fabulous recipes inspired by America's favorite recipes.  Order your copies here.