First of all, welcome to the NEW Tybee Breeze Magazine and the Galley tips Column. Each month we will bring to you a new recipe for you to try at home. This month, " GUMBO ".

Gumbos are a specialty of the Gulf Coast, especially Louisiana, and are more stews than soups. The file' powder used to thicken some gumbos are made from sassafras leaves. That southern vegetable, okra, is often an ingredient in gumbo. The name "gumbo" was derived from the African word for okra, which is also often used to thicken the stews. The following gumbo uses crab, oysters and ham in addition to shrimp.

Seafood-Okra Gumbo

1/4 cup olive oil
3 pounds fresh okra, thinly sliced
1/3 cup each all-purpose flour and olive oil, mixed
3 cups chopped onion
1 quart water
2 tablespoons tomato paste

2 pounds raw shrimp, peeled and deveined
1 pound crab meat
1 cup ham, diced
1 pint oysters
1/2 cup chopped parsley
2 cloves garlic, minced
3 bay leaves
1 cup celery , chopped
Hot pepper sauce to taste
Hot cooked rice

In the one-quarter cup oil, saute the okra until soft and thickened. Set aside. In a heavy pot, cook and stir the paste made of the oil and flour, until it is thickened and browned, about 20 minutes. Add onion, water and tomato paste. Stir in the okra, then the shrimp, crab, ham and oysters. Stir in parsley, garlic, bay leaves and celery. Simmer, uncovered, about one hour. Season to taste with hot pepper sauce, and serve over hot rice. Serves 12.

From the new Cook Book coming in November 2002.
"Cooking with the Cap'n", Tybee Island, Ga.


If you need help in planning a menu for a
special person or family gathering,
Call me at [912]786-4516 and I will be glad to help suggest a menu and How to prepare the meal
Next Month: Greek Style Spaghetti and Meat Sauce
Thank You, Cap'n Chris