Okra gumbo (four great southern cooks)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Ham hock |
| 3 | pounds | Beef short ribs |
| 3 | quarts | Water |
| 8 | Tomatoes | |
| 6 | cups | Tomato juice |
| 1 | cup | Onion, , chopped |
| 1 | cup | Green pepper, , chopped |
| 2 | tablespoons | Sugar |
| Salt, to taste | ||
| Fresh ground pepper, to taste | ||
| 3 | pounds | Okra, , sliced |
Directions
Place the ham hock and beef short ribs in a large enameled saucepan and cover with the water. Bring to a boil and skim the grease from the top.
Peel, seed and chop the tomatoes. Add to the pot, along with the tomato juice, chopped onions, chopped green peppers, sugar, salt and pepper. Cover and simmer over low heat for two hours.
Remove the meat from the pot and discard the bones. Cut the meat into bite-sized pieces and return to the pot. Add the sliced okra and cook for about 10 minutes or until the okra is tender. Add more liquid if the gumbo becomes too thick. Correct seasonings and serve with rice, if desired.
Recipe by: Daisy Redman Posted to MC-Recipe Digest V1 #530 by robin carr <robin@...> on Mar 21, 1997