Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Vegetable oil; divided
2 lb Fresh okra or 2 16-ounce
-packages frozen okra,
-thawed,
Thinly sliced (about 8 cups)
1 tb White vinegar
4 qt Water
2 lb Cubed cooked ham
3 lg 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 lb Medium shrimp; shelled and
-deveined
2 lb Lump crab meat
2 ts TABASCO pepper sauce
6 c Cooked rice

Heat 1/2 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 1/4 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#iquest.net by Pat Pate
patpate#tenet.edu on Sep 11, 1993

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