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Harvest Gumbo
DVO Recipe Center
Serves: 6


  • 2 medium yellow onions, sliced
  • 1 medium green pepper, cut into thin strips
  • 2 cloves garlic crushed
  • 1/4 cup butter, or margarine
  • 2 tablespoons flour
  • 3 cups water
  • 1 tablespoon instant beef bouillon, dry
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano, dried crushed
  • 1 teaspoon thyme, dried crushed
  • 1/2 teaspoon red pepper sauce
  • 2 bay leaves
  • 1 (14 1/2-ounce) can tomatoes, pureed in blender
  • 1 16-ounce package frozen, cut okra, thawed
  • 1 6-ounce can tomato paste
  • 1 pound frozen shrimp, cooked and thawed
  • 3 cups hot, cooked rice
  • 1/4 cup snipped, fresh parsley
  • 1 teaspoon gumbo file

Cook and stir onions, green pepper, and garlic in butter in a large pot until onions are tender (about 5 minutes). Stir in flour, cook over low heat until bubbly, stirring constantly. Remove from heat. Add remaining ingredients except okra, shrimp, rice, parsley, and gumbo file. Heat to boiling, and reduce heat. Simmer for about 25 minutes uncovered. Add okra, bring to boil, and simmer 10 more minutes. Add shrimp and heat through (about 5 minutes). Stir in gumbo file and serve. Traditionally hot cooked rice is mounded in a soup plate and the gumbo spooned around it. Sprinkle with parsley.

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