Okra Shrimp Gumbo
1 lb shrimp
2 lbs okra
2 medium sized onions
half pod garlic
2 tbsp lard or oil
1 - This gumbo is used in summer, when okra is plentiful in New Orleans markets
and is made only with green fresh okra. It is selcom that a New Orleans housewife
will use canned okra.
3 - Put lard in large aluminum pot, fry sliced onions until brown around the edges,
add peeled shrimp and okra, sliced in rings one eighth inch thick.
4 - Cook on low fire, stirring every few minutes, for 1 hour.
5 - When the okra is not sticking to the pot or spoon, usually after 1 hour's cooking,
begin to add slowly 1 cup every few minutes 1 gallon of hot water.
6 - Coveer and cook slowly for another hour.
7 - Taste to see if it is salty enough, then serve.
8 - Serve with heaping tablespoon boiled rice.