Recipe courtesy of Uncle Bubba
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Total:
1 hr 50 min
Active:
20 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

In a large heavy saucepan, over low heat, melt 1 cup of the butter. Add the flour, and cook on low heat until the roux is dark brown; about 30 to 45 minutes, stirring constantly.

Add the onions, celery, peppers and garlic and saute until translucent.

Mix in the okra and the remaining ingredients, including the remaining 1 tablespoon of butter, and simmer over medium-low heat until thick, about 1 hour. Before serving, remove the bay leaves. Transfer to a serving bowl and serve over white rice, if desired.

Cook's Note

Brown does not mean burnt; if you burn the roux you have to throw it out and start over again.

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