Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pork Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Vegetable Oil
2 lb Fresh Okra Or Two 16 Oz.
- Packages Frozen Okra,
- Thawed, Thinly Sliced
1 tb White Vinegar
4 qt Water
2 lb Cubed Cooked Ham
3 lg Diced Onions
2 Diced Celery Stalks
1 Head Garlic, Cloves Peeled,
- But Left Whole
1 Diced Green Pepper
16 oz Whole Tomatoes, Drained And
- Chopped
4 lb Medium Shrimp, Shelled And
- Deveined
2 lb Lump Crabmeat
2 ts Tabasco Pepper Sauce
6 c Cooked Rice
Eula Mae Dore is a legend on Avery Island. She
recently retired as proprietor of the Tabasco deli,
where she served wonderful sandwiches and salads to
the workers who dropped in for lunch.
Heat 1/2 cup of the oil in a large skillet (not cast
iron) over medium heat and add the okra. Cook,
stirring frequently, until it is no longer ropy, about
30 minutes. Add the vinegar and cook, stirring, for
another 10 minutes, until the okra takes on a brownish
color and is reduced to about a quarter of its
original volume. Put the okra in a medium bowl and
set aside.
In a large stockpot over high heat, bring the water to
a boil. Meanwhile, add the remaining 1/4 cup oil and
the ham to the skillet. Saute the ham over medium-high
heat for about 10 minutes, or until it is lightly
browned.
With a slotted spoon, remove the ham to the stockpot.
In the same skillet, combine the onions, celery,
garlic and pepper; cook, stirring constantly, for 10
minutes, until the vegetables are tender. Add the
vegetables, okra and tomatoes to the stockpot; cover
and simmer over medium heat for 1 hour.
Reduce the heat to very low, add the shrimp and simmer
very slowly for 10 minutes. Add the crabmeat and
Tabasco sauce; simmer for an additional 5 to 10
minutes. Serve the gumbo in soup bowls with scoops of
rice.
