Gumbo – Creole Ragout

Trim the stalk and tip from the okra pods. Cut okra in half lengthwise. Steam in 20 g of hot fat over low heat for about 15 min. until the vegetable no longer pulls threads. In the meantime, form long grain rice in half a liter of salted water. Bring to a boil and swell in a closed saucepan for 20 min.

Sauté celery pieces, onion cubes, bell bell pepper cubes and crushed garlic in the remaining fat. Add flour and brown. Add flour and sauté. Add clear soup gradually while stirring throughout. Add steamed okra. Season with salt, pepper and the bay spice. Cook in a closed saucepan at low temperature for 15 minutes. Add shrimp and heat briefly. Remove the bay leaf seasoning. Season the ragout with salt, juice of one lemon and Tabasco. Serve with long grain rice.

(Per unit approx. 550 calories / 2302 joules)

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