Preparatory Steps:
Fry 4 or more slices of bacon until crisp, drain the bacon and reserve the grease.
Wash 1 to 2 pounds of okra. Cut into slices 1/4" thick. Sauté the slices in vegetable oil until soft. Set aside.
Chop enough onions to get 4 cups.
Making the roux:
In a large heavy pot, put 2/3 cup of oil. Use a combination of vegetable oil and the reserved bacon grease. Add 2/3 cup of flour. Cook and constantly stir (I prefer a whisk) the paste over medium to low heat until it is thick and brown, about 20 minutes.
Slowly add 2 quarts of water to the roux, stirring constantly. Initially the roux will try to become a ball. Continue adding the water slowly.
Slowly add 2 quarts of water to the roux, stirring constantly. Initially the roux will try to become a ball. Continue adding the water slowly.
Add:
4 cups chopped onion
2 large cans of diced tomatoes
Salt & pepper to taste
Simmer for 1/2 hour, then add:
The okra
2 cups diced ham
The crumbled bacon slices
1 cup chopped celery
A quantity of fish if desiredHot pepper sauce to taste
Simmer for another 1/2 hour
Add 2 pounds of raw shrimp, peeled and deveined.
Simmer until the shrimp is cooked. Serve over rice or as a soup.
Goppie
