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Louisiana Gumbo

Yield 2 1/2 quarts


  • 2 (16-ounce) packages frozen cut okra, thawed
  • 2 medium onions, chopped
  • 2 tablespoons vegetable oil
  • 7 cups water
  • 4 cups cubed, fully cooked ham
  • 2 bay leaves
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried whole thyme
  • 2 pounds uncooked medium shrimp, peeled and deveined
  • 1 (12-ounce) container Standard oysters, drained
  • Hot cooked rice

How to Make It

  1. Sauté okra and onion in oil in a large Dutch oven until tender and lightly browned. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 hour. Stir in shrimp and oysters; cook, uncovered, an additional 10 minutes. Remove and discard bay leaves.

  2. Serve gumbo over hot cooked rice in individual bowls.

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