Okra And Corn Gumbo
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A home-kitchen version of okra and corn gumbo, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 4 slices bacon, chopped
- 1 tsp. salt
- 1 tsp. pepper
- 1 stalk celery, chopped
- 1 onion, chopped
- 3 lb. okra
- 10 large tomatoes, cut up
- 1 1/2 c. corn
- 1 small can tomato paste
- 3 qt. water
- 2 large beef shanks (about 2 lb. total)
- 1 lb. veal bones (optional)
- 12 c. water
- 2 medium onions (whole and unpeeled)
- 2 medium carrots (whole and unpeeled)
- 2 stalks celery
- 2 tsp. salt
- 1 bay leaf
- 1/2 tsp. marjoram
- 1/2 tsp. basil
- 6 peppercorns
- 1/2 c. pearl barley
- 4 small white turnips (about 1/2 lb.), peeled, cut into 1/4-inch rounds and quartered
- 5 plum tomatoes (about 3/4 lb.), coarsely chopped
- 1 Tbsp. tomato paste
- 1 1/2 c. frozen peas
- 1 large yellow squash (about 1/2 lb.), cut into matchsticks
- 1/4 c. chopped parsley
Method
In a stockpot or large saucepan, place the beef shanks, veal bones (if using) and water.
Bring to a boil over high heat, skimming any foam that rises to the surface.
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