Seafood Gumbo

Recipe Ingredients

5 tablespoons	75ml	Vegetable oil - divided
1 lb	454g / 16oz	Fresh okra - thinly sliced
		(or one 16-oz pkg frozen okra, thawed)
1 teaspoon	5ml	White vinegar
1/3 cup	20g / 0.7oz	All-purpose flour
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped scallions
2		Garlic cloves - minced
1 cup	146g / 5.1oz	Chopped green pepper
1/2 cup	55g / 1.9oz	Chopped celery
2 tablespoons	30ml	Chopped fresh parsley
1		Whole tomatoes - (16 oz) - chopped, undrained
1/2 cup	118ml	Cubed cooked ham
1 1/2		Fish stock or water
2		Bay leaves
1		Fresh thyme sprig
1 tablespoon	15ml	Worcestershire sauce
1 teaspoon	5ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt
1 lb	454g / 16oz	Shrimp - shelled, deveined
1/2 lb	227g / 8oz	Lump crab meat - picked over
3 cups	480g / 16oz	Hot cooked rice
		Chopped scallions - for garnish
		Chopped fresh parsley - for garnish

Recipe Instructions

In medium skillet (not cast-iron), heat 3 tablespoons oil. Add okra, stirring frequently, and cook 20 to 30 minutes. (Fresh okra will take 30 minutes.) Add vinegar and cook another 10 minutes, until okra is no longer "ropy or slimy" and is lightly browned. Set aside.

In large pot, heat remaining 2 tablespoons of oil. Add flour, and cook over medium heat, stirring constantly, about 30 minutes, until roux turns dark brown and develops nutty aroma. Add onion, scallions, garlic, green pepper, celery and parsley, and cook 10 minutes or until vegetables are tender. Add tomatoes, okra, ham, fish stock, bay leaves, thyme, Worcestershire sauce, Tabasco sauce and salt. Simmer, uncovered, 45 minutes.

Add shrimp and crab meat, and simmer 5 to 10 minutes. Discard bay leaves and thyme. Serve gumbo over cooked rice with additional Tabasco sauce, if desired. Garnish with scallions and parsley.

This recipe yields 6 servings.

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

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