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¾ cup Vegetable Oil
2 pound Okra, Thinly Sliced
1 tablespoon White Vinegar
4 quart Water
2 pound Ham, Cubed
3 large Onions, Diced
2 stick Celery, Diced
1 Garlic, Peeled
1 Green Pepper, Seeded & Finely Chopped Pick
1 pound Tomatoes, Drained & Chopped
4 pound Shrimp, Peeled & Deveined
2 pound Crabmeat
2 teaspoon Tabasco
6 cup Rice, Cooked
Heat 2/3 oil in large skillet not cast iron over medium heat and add okra. Cook, stirring frequently, until no longer ropy, 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 oil and ham to skillet. Saute over medium high heat 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.
2 pound Okra, Thinly Sliced
1 tablespoon White Vinegar
4 quart Water
2 pound Ham, Cubed
3 large Onions, Diced
2 stick Celery, Diced
1 Garlic, Peeled
1 Green Pepper, Seeded & Finely Chopped Pick
1 pound Tomatoes, Drained & Chopped
4 pound Shrimp, Peeled & Deveined
2 pound Crabmeat
2 teaspoon Tabasco
6 cup Rice, Cooked
Heat 2/3 oil in large skillet not cast iron over medium heat and add okra. Cook, stirring frequently, until no longer ropy, 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 oil and ham to skillet. Saute over medium high heat 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.
