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Oven Tips : Cook with the oven door closed. A partially open door wastes energy, costs you money, and warms you instead of the food.

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Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.

Greenbow County Okra Gumbo Recipe

	Category	Rice Recipes
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Ingredients And Procedures

1 lb Fresh okra, sliced

1/4 c Plus 2 tbs. butter melted

- melted & divided 1/4 c All-purpose flour

1 bn Green onions, sliced

1/2 c Chopped celery

2 Garlic cloves, minced

2 qt Water

1 cn (16-oz.) whole tomatoes,

- undrained & chopped 1 tb Chopped fresh parsley

1 1/2 ts Salt

1/2 ts Ground red pepper

1 Sprig fresh thyme

1 Bay leaf

1 lb Unpeeled medium-size fresh

- shrimp 1/2 lb Fresh crabmeat, drained &

- flaked Hot cooked rice Gumbo File' (optional)

Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chololate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file', if desired.

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<h1>Greenbow County Okra Gumbo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 lb Fresh okra, sliced <P>1/4 c Plus 2 tbs. butter melted <P>- melted & divided 1/4 c All-purpose flour <P>1 bn Green onions, sliced <P>1/2 c Chopped celery <P>2 Garlic cloves, minced <P>2 qt Water <P>1 cn (16-oz.) whole tomatoes, <P>- undrained & chopped 1 tb Chopped fresh parsley <P>1 1/2 ts Salt <P>1/2 ts Ground red pepper <P>1 Sprig fresh thyme <P>1 Bay leaf <P>1 lb Unpeeled medium-size fresh <P>- shrimp 1/2 lb Fresh crabmeat, drained & <P>- flaked Hot cooked rice Gumbo File' (optional) <P>Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chololate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file', if desired. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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