Recipe - Eula Maes Cajun Seafood Gumbo

Three fourths cup Vegetable oil; divided
2 pound Fresh okra; thinly cut or sliced up (8
c) (or 2 lbs. frozen,
thawed okra)
1 tablespoon White vinegar
4 qt Water
2 pound Cubed cooked ham
3 lg Onions; minced
2 Stalks celery; minced
1 Head garlic cloves; peeled,
left whole
1 Green pepper; cored, seeded,
minced
1 cn (16 oz) whole tomatoes;
drained and chopped
4 pound Medium shrimp; shelled and
deveined
2 pound Lump crab meat
2 teaspoon TABASCO pepper sauce
6 cup Cooked rice

Heat One half 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 One fourth cup oil and ham to skillet. Saut‚ ham over mediumhigh 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

From THE TABASCO COOKBOOK © 1993 by Paul McIlhenny with Barbara Hunter.
Used by permission of Clarkson Potter/Publishers.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 16, 1998