Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Seafood Beef
Pork Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Blue crabs, lg
Oil
1 lb Cooked ham, cut in 1" cubes
1/2 lb Chicken gizzards, sliced
2 cn Whole tomatoes (1-lb 12 oz)
2 Onions, lg, diced
5 Celery stalks, diced
2 lb Chicken wings and backs
1/4 c Sugar
Salt, pepper
Hot pepper sauce (optional)
4 lb Shrimp
1 1/2 lb Beef stew meat, in 1" cubes
1 lb Link sausage, sliced
1 lb Salt pork, cut in 1/2"
Cubes
4 Bay leaves, crumbled
2 Gn bell peppers, lg, diced
4 Cloves garlic, crushed
1 1/2 lb Okra, fresh
1/4 c Parsley flakes, dried
Hot cooked rice
Crackers (optional)
Clean crabs, discarding spongy substance in main
shell. Reserve claws and other meaty portions. Clean
shrimp, reserving shells. Place shrimp shells in deep
saucepan with water to cover generously and simmer 30
minutes or longer to make broth. Pour oil into heavy
skillet to depth of 1/8 inch. Heat and add beef, ham,
sausage, gizzards and salt pork. Saute until lightly
browned, stirring occasionally. Pour meat mixture into
large kettle and add 1 can tomatoes and enough
strained shrimp broth to cover generously. Add bay
leaves, cover and simmer about 30 minutes. Heat 2
tablespoons more oil in skillet and add onions, green
peppers, celery and garlic. Saute until lightly
browned, stirring now and then. Add vegetable mixture
and chicken parts to kettle and simmer 30 minutes
longer. Heat 2 tablespoons oil in another heavy
skillet, add okra and cook, stirring often, until
lightly browned and loses stickiness, about 30
minutes. Add shrimp to okra and saute 3 or 4 minutes
longer, or until shrimp turns pink. Stir in 2
tablespoons sugar. Add okra mixture to kettle. Drain
second can of tomatoes, reserving liquid. Add
tomatoes, crab and enough tomato liquid and water from
shrimp shells to keep mixture in kettle soupy. Simmer
about 30 minutes. Add parsley flakes and remaining 2
tablespoons sugar. Season to taste with salt and
pepper. Serve at once or refrigerate and reheat later.
Serve over hot rice in deep soup bowls. Pass hot
pepper sauce and crackers with gumbo, if desired.
