Recipe By : Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Seafood
Soul Food Soups & Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts beef stock
or canned beef broth
1 cup smoked ham -- chopped
2 bay leaves
2 tablespoons crushed red pepper -- flaked
1 tablespoon salt
1/3 cup bacon drippings
1/3 cup all-purpose flour
3 tablespoons vegetable oil
3 cups okra, frozen -- chopped
or fresh
2 large onion -- chopped
1 green bell pepper -- cored, seeded,and
-- minced
2 stalks celery -- chopped
2 cloves garlic -- minced
1 16 - oz can whole tomatoes
1/4 cup catsup
1 tablespoon hot pepper sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried thyme
1 pound shrimp
1 pound crab meat --
or 6 hard-shell crabs -- cooked and cleaned
1 bunch scallions -- chopped
12 oysters -- shucked
-- with liquid
1 cup cooked rice -- plus more for
-- serving
1 tablespoon gumbo file
1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons
of the salt in a large kettle. Heat to boiling over high heat.
Reduce the heat to a simmer, cover, and cook 1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings in a skillet
over a medium heat. Stir in the flour until absorbed. Cook over
very low heat, stirring constantly, until flour is dark brown and
the roux smells nutty, about 25 minutes. Be careful not to burn
the flour or the roux is ruined.
3. In a separate large skillet, heat the oil over medium heat. Add
the okra, onions, green peppers, celery, and garlic. Saute until
almost tender, about 10 minutes. Add the tomatoes and cook 5
minutes longer.
4. Add the sauteed vegetables and the roux to the hot beef stock
along with remaining 1 teaspoon of salt, the catsup, hot pepper
sauce, Worcestershire sauce, and thyme. Reduce the heat to very
low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo. Cook 10
minutes. Add the oysters, rice, and gumbo file and cook 10
minutes. Check the seasoning and serve over rice.
- - - - - - - - - - - - - - - - - -
Per serving: 355 Calories; 17g Fat (42% calories from fat);
28g Protein; 23g Carbohydrate; 157mg Cholesterol; 2582mg Sodium
NOTES: This recipe can be prepared through Step 4 up to 1 day in
advance. Reheat the liquid and finish the recipe just before
serving.
