Eula Mae's Cajun Seafood Gumbo

Recipe Ingredients

3/4 cup	177ml	Vegetable oil - divided
2 lbs	908g / 32oz	Fresh okra - thinly sliced
		(or two 16-oz pkgs frozen okra, thawed,
		And thinly sliced)
1 tablespoon	15ml	White vinegar
4		Water
2 lbs	908g / 32oz	Cubed cooked ham
3 lbs	1362g / 48oz	Onions - diced (large)
2		Celery stalks - diced
1		Garlic head - cloves peeled
		But left whole
1		Green pepper - cored, seeded,
		And diced
1		Whole tomatoes - (16 oz) - drained, chopped
4 lbs	1816g / 64oz	Medium shrimp - shelled, deveined
2 lbs	908g / 32oz	Lump crab meat
2 teaspoons	10ml	Tabasco pepper sauce
6 cups	960g / 33oz	Cooked rice

Recipe Instructions

Heat 1/2 cup oil in large skillet (not cast-iron) over medium heat and add okra. Cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of its original volume. Put okra in medium bowl and set aside.

In large stockpot, over high heat, bring water to a boil. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Saute ham over medium-high heat about 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic and green pepper and cook, stirring constantly, 10 minutes, until vegetables are tender. Add vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour.

Reduce heat to very low, add shrimp and simmer very slowly 10 minutes. Add crab meat and Tabasco sauce; simmer an additional 5 to 10 minutes. Serve gumbo in soup bowls with mound of rice.

This recipe yields 12 to 16 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.