SOUP/ GUMBO

                                        BY JOAN RICKETTS LOCKE

This recipe was shared with me by my friend, Linda Scarborough,

in 1991.  A delicious dish, this recipe is from her husband's family, 

straight out of the backwaters of Louisiana!  

Ingredients:

1/4 cup butter

2 tbsp. flour

2 quarts water

2 cups cut okra

 (if you can't find fresh,

 use frozen)

2 cups tomatoes, cubed

1 large onion, chopped

1 small green pepper, chopped

1 tsp. pepper sauce

1/8 tsp. thyme

1 bay leaf

2 cups shrimp, crab meat, oysters or,

 1 cup ea. chicken/chukar/duck browned

1 tbsp. File powder (found in seasoning section of store)

Cajun seasoning, to taste  

3 cups cooked rice

Melt butter, blend in flour

Cook over low heat, stirring until

dark brown

Add all ingredients, except seafood 

and cook on low until veggies are done

(probably 45 minutes)

  (Add seafood 10 to 15 minutes 

  before serving.)

Serve over hot rice.

Special Note:  When I make this recipe, I've made several changes.  I don't use oysters, chukar or the duck.  Instead...I use smoked sausage, chicken, shrimp and crabmeat.  This is such a warm, rich and tasty dish...serving it over the holidays makes enjoying this dish even more special!

Christmas in the Rec Room in Forestville, Maryland.

All of Momma's children admired and appreciated the

Christmas Village Momma would place under the tree each year.

Funny how we remember back and the things that stick out most to 

us are not about Santa, but the family traditions we came to love  

and enjoy each year!