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My grandma's best recipe. Okra GumboNANA's RECIPE FOR OKRA GUMBO How about a great OKRA GUMBO recipe. This recipe was handed down by my grandmother and starts with a great roux made from okra. You can shorten the cooking time by using a flour or file' roux instead but in my opinion you really sacrifice some good flavor that way. Not only that, but you really wouldn't have gumbo. You see, Gumbo is actually an african word for , you guessed it, okra! (So I guess okra gumbo is redundant) Remember, the longer you cook it, the better it gets. As with any good Gumbo, you can use chicken or various sausages instead of the seafood but Nana would frown. IngredientsHints: These are a general guide, I always find the more vegetables the better. Keep the proportions close, but experiment, like add more garlic etc, but lay off too much cayenne pepper, it takes over.
Fry okra in cooking oil, with continious stirring, until okra is starting to brown (slightly). Combine onions, garlic and shallots and continue to stir. After a few minutes and keep stirring for about 10 minutes. Then add raw shrimp and stir until shrimp and above mixture starts to stick together or for about 10-15 minutes (and keep stirring, and stirring and stirring.. I know, your arm is tired but it makes your gumbo taste that much better). Then pour in the tomatoes (chopped), stir constantly for 1-2 minutes and add crabs and crab meat (also, oysters if you like), parsley and spices. Additional cayenne pepper can be added here for the more adventurous, but very sparingly, a little goes a long way. Add 4 cups of water, stir and cook on medium heat for 30-45 minutes. Gumbo is to be served with or without rice and some good french bread. Enjoy!! Eat your heart out Emeril.....! - Don Blancher
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1- lb Fresh Okra, chopped 
