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Receta Eula Mae's Cajun Seafood Gumbo

by Global Cookbook

Ingredientes

3/4 c. Vegetable oil divided 2 lb Fresh okra thinly sliced (or possibly two 16-ounce pkgs frzn okra, thawed, and thinly sliced) 1 Tbsp. White vinegar 4 quart Water 2 lb Cubed cooked ham 3 lrg Onions diced 2 x Celery stalks diced

1 x Garlic head cloves peeled but left whole 1 x Green pepper cored, seeded, and diced 1 can Whole tomatoes - (16 ounce) liquid removed, minced 4 lb Medium shrimp shelled, deveined 2 lb Lump crab meat 2 tsp Tabasco pepper sauce 6 c. Cooked rice

Direcciones

1. Heat 1/2 c. oil in large skillet (not cast-iron) over medium heat and add in okra. Cook, stirring frequently, till no longer ropy, about 30 min. Add in vinegar and cook, stirring, another 10 min, till okra takes on brownish color and is reduced to about a quarter of its original volume. Put okra in medium bowl and set aside.
2. In large stockpot, over high heat, bring water to a boil. Meanwhile, add in remaining 1/4 c. oil and ham to skillet. Saute/fry ham over medium-high heat about 10 min or possibly till lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic and green pepper and cook, stirring constantly, 10 min, till vegetables are tender. Add in vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour.
3. Reduce heat to very low, add in shrimp and simmer very slowly 10 min. Add in crab meat and Tabasco sauce; simmer an additional 5 - 10 min. Serve gumbo in soup bowls with mound of rice.
4. This recipe yields 12 to 16 servings.

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