3 chopped onions
2 tablespoon minced garlic
small bunch of chopped parsley
2 diced green bell peppers
4 ribs of celery diced
1 quart water
1 tablespoon Tabasco
1 tablespoon each salt and pepper
1 tablespoon Worcestershire
1 quart of sliced okra or 3 lbs.
10 large tomatoes peeled, seeded and chopped
1. In a large stock pot heat garlic in olive oil. Add chopped onions, celery, and pepper and saute for 10 minutes stirring often.
2. Add water and bring to a boil.
3. Add seasonings, okra, and tomatoes.
4. Bring to a low boil and simmer for one hour uncovered.
5. Transfer to hot, sterilized jars. Process at 11 pounds pressure for 40 minutes.
To serve:
Make a Roux with 1/4 cup oil and 1/2 cup flour. Add a pint of starter and bring to a boil (you can add1cup of water in you want a thinner Gumbo). Add meat and boil until the meat is tender or fish is cooked. Remove from heat, add 1/2 teaspoon file and serve over hot rice. Serves 4-6.
