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Eula Mae's Cajun Seafood Gumbo

10
Category : General

Yield: 12 Servings

Ingredients (Help):
3/4 c Vegetable oil; divided
2 lb Fresh okra; thinly sliced (8
-c) (or 2 lbs. frozen,
-thawed okra)
1 tb White vinegar
4 qt Water
2 lb Cubed cooked ham
3 lg Onions; diced
2 Stalks celery; diced
1 Head garlic cloves; peeled,
-left whole
1 Green pepper; cored, seeded,
-diced
1 cn (16 oz) whole tomatoes;
-drained and chopped
4 lb Medium shrimp; shelled and
-deveined
2 lb Lump crab meat
2 ts TABASCO pepper sauce
6 c Cooked rice

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. Saut 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.

Makes 12 to 16 servings.

Nutritional information per serving: 597 Calories, 58g protein, 42g
carbohydrate, 21g fat, 244mg cholesterol, 1799mg sodium

From THE TABASCO COOKBOOK 1993 by Paul McIlhenny with Barbara Hunter.
Used by permission of Clarkson Potter/Publishers.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us


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