Recipe - Iris Rideaus French Quarter Jambalaya

One half Ham with bone in
(or 1 One half to 2 lbs boneless
ham
Plus 2 ham hocks)
5 One half qt Water
1 One half pound Unshelled shrimp
One half pound Sliced andouille sausage
Olive oil
12 Chicken drumettes
3 pound Fresh or frozen okra; finely
chopped
Salt and pepper
1 One half Onions; finely chopped
3 Peeled chopped tomatoes
5 tablespoon Chopped parsley
1 teaspoon Fresh thyme leaves
6 Bay leaves ; (to 8)
Cajun seasoning; optional
3 Crab legs; (cut at joints)
Cooked rice

Slice ham from bone, if using ham on the bone. Cut ham into small cubes.
Place ham bone or ham hocks in large stock pot and add 4 quarts water.
Bring to boil over high heat, reduce heat, cover and simmer 3 to 4 hours.
Remove ham bone and discard. Reserve stock. Peel and devein shrimp,
separately reserving shrimp and shells. Rinse shells lightly and place in
saucepan with 6 cups water. Bring to boil over high heat, then simmer 45
minutes. Strain stock and set aside. Saute sausage in 1 teaspoon olive oil
in Dutch oven until browned. Remove from pan and set aside. Do not wash
pan. Add ham cubes and saute. Remove from pan, then add chicken and saute
until browned. Remove from pan. Without washing pan, add fresh okra, season
lightly with salt and pepper, and saute until lightly browned. Add 2 to 3
tablespoons olive oil if needed. (If using frozen okra, place on baking
sheet and bake at 375 degrees until lightly browned, about 20 minutes, then
saute as directed.) Add onions and saute until translucent. Add tomatoes
and cook, stirring, about 30 minutes, until okra is no longer slimy.
Transfer okra mixture to large stock pot. Add 2 cups shrimp broth, 2 cups
ham broth and stir. Add parsley, thyme, bay leaves and salt and pepper to
taste. Simmer 1 One half hours. Add ham, sausage and chicken, cover and simmer 1
to 1 One half hours. Add 1 One half to 2 cups shrimp broth and 3 cups ham broth and
simmer, covered, stirring occasionally, 1 to 1 One half hours longer. (It may be
necessary to add some of broth earlier if meats appear dry.) Season shrimp
lightly with salt, pepper and Cajun seasoning to taste. Saute in 2 to 3
tablespoons olive oil until pink, 3 to 4 minutes. Remove from pan. When
ready to serve, add shrimp and crab legs to gumbo and simmer, covered, 5
minutes. Discard bay leaves. Serve over rice. Yields 12