Yield: 14 Servings
|¾ cup||Vegetable oil; divided|
|2 pounds||Fresh okra or 2 16-ounce packages frozen okra, thawed,|
|Thinly sliced (about 8 cups)|
|1 tablespoon||White vinegar|
|2 pounds||Cubed cooked ham|
|3 larges||Onions; diced|
|2||Stalks celery; diced|
|1||Head garlic; cloves peeled but left whole|
|1||Green pepper; cored, seeded and diced|
|1||16-ounce can whole tomatoes; drained and chopped|
|4 pounds||Medium shrimp; shelled and deveined|
|2 pounds||Lump crab meat|
|2 teaspoons||TABASCO pepper sauce|
|6 cups||Cooked rice|
Heat ½ 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 ¼ 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 Typos By Jim Kirk - captain@... by Pat Pate patpate@... on Sep 11, 1993