Gumbo is a delicious Creole stew that is flavored stock made with meat or shellfish.  My grandmother said gumbo can be as thin as soup or thick as gravy.  The test of good gumbo is how favorable is the stock.

2 cups cooked yellow rice, 1 pound (80/20) ground beef, 1/2 cup white onion, chopped, 1/4 cup celery, chopped, 2 tablespoons minced garlic, 1/8 cup green bell pepper, chopped, 1/4 cup green onions, chopped, 1/4 cup butter flavored shortening, 1/4 cup flour, 1 cup beef broth, 2 bay leaves, 1 tablespoon of the following, beef bouillon,  ground cumin, ground thyme, ground oregano, smoked paprika, dried parsley, and onion powder, 2 tablespoons chili powder, 2 dried Ancho chilis, 1 (8 oz.) bottle  dark beer, 1 (14.5 0z.) diced tomatoes, 1 (10 oz.) can green chilies and tomatoes, 1 cup sweet whole kernel frozen yellow corn, 2 cups fried okra for garnish.

Get out a dutch oven, add the ground beef, cook until the meat is done.  Add the onions, celery, bell pepper, celery, green onions, cook for approximately 5 minutes.  Add the beef broth, bay leaves, and all the dry seasonings, mix well, reduce the heat to a simmer.  Get out a skillet add the shortening, melt the shortening, add the flour stir with a whisk until the roux mixture is the color of peanut butter.  Add the beer, diced tomatoes, green chilies and tomatoes, and corn mix well, add the contents to the dutch oven, mix well.  Cook for at least another 10 minutes or until the flour taste is gone.

Get out a shallow bowl add a large ice cream scoop of yellow rice, spoon the gumbo around the rice. Sprinkle the fried okra on top and serve.



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