Savannah Gumbo
This winner contains the best form Georgia and the coast
1/2 cup peanut
1/2 cup all-purpose flour
1 large Vidalia® onion, chopped
1 large bell pepper, chopped
4 banana peppers, diced
2 cloves garlic, finely minced
1 8-ounce can tomato sauce
1 10-ounce can diced tomatoes with green chili peppers
1 cup chopped okra
2 pounds shrimp, peeled
Salt
Pepper
Cajun seasoning salt
3 cups cooked rice
Red pepper slices (garnish)
Chives (garnish)
To make a roux: heat oil in heavy pot or saucepan. Sprinkle flour into oil, stirring constantly. Cook over low heat for 40 to 45 minutes, stirring often. Cook until the mixture is the color of caramel and has a gravy-like consistency.
Add onion, bell pepper, banana peppers and garlic to the roux; cook 15 minutes. Add tomato sauce, diced tomatoes and okra; cook additional 15 minutes. Add shrimp and cook for 10 minutes. Season to taste. Serve over hot rice. Garnish with red pepper slices and chives. Yields 6 servings.
Karen Nelson
Savannah, Georgia
First Place Main Dish
Savannah 1994 Great Taste of Georgia Recipe Contest