💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › recipe12… captured on 2022-06-12 at 00:24:24.

View Raw

More Information

-=-=-=-=-=-=-



                       MAHALIA JACKSON'S OKRA GUMBO

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Seafood                          Beef
                Pork                             Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Blue crabs, lg
                        Oil
   1       lb           Cooked ham, cut in 1" cubes
     1/2   lb           Chicken gizzards, sliced
   2       cn           Whole tomatoes (1-lb 12 oz)
   2                    Onions, lg, diced
   5                    Celery stalks, diced
   2       lb           Chicken wings and backs
     1/4   c            Sugar
                        Salt, pepper
                        Hot pepper sauce (optional)
   4       lb           Shrimp
   1 1/2   lb           Beef stew meat, in 1" cubes
   1       lb           Link sausage, sliced
   1       lb           Salt pork, cut in 1/2"
                        Cubes
   4                    Bay leaves, crumbled
   2                    Gn bell peppers, lg, diced
   4                    Cloves garlic, crushed
   1 1/2   lb           Okra, fresh
     1/4   c            Parsley flakes, dried
                        Hot cooked rice
                        Crackers (optional)

  Clean crabs, discarding spongy substance in main
  shell. Reserve claws and other meaty portions. Clean
  shrimp, reserving shells. Place shrimp shells in deep
  saucepan with water to cover generously and simmer 30
  minutes or longer to make broth. Pour oil into heavy
  skillet to depth of 1/8 inch. Heat and add beef, ham,
  sausage, gizzards and salt pork. Saute until lightly
  browned, stirring occasionally. Pour meat mixture into
  large kettle and add 1 can tomatoes and enough
  strained shrimp broth to cover generously. Add bay
  leaves, cover and simmer about 30 minutes. Heat 2
  tablespoons more oil in skillet and add onions, green
  peppers, celery and garlic. Saute until lightly
  browned, stirring now and then. Add vegetable mixture
  and chicken parts to kettle and simmer 30 minutes
  longer. Heat 2 tablespoons oil in another heavy
  skillet, add okra and cook, stirring often, until
  lightly browned and loses stickiness, about 30
  minutes. Add shrimp to okra and saute 3 or 4 minutes
  longer, or until shrimp turns pink. Stir in 2
  tablespoons sugar. Add okra mixture to kettle. Drain
  second can of tomatoes, reserving liquid. Add
  tomatoes, crab and enough tomato liquid and water from
  shrimp shells to keep mixture in kettle soupy. Simmer
  about 30 minutes. Add parsley flakes and remaining 2
  tablespoons sugar. Season to taste with salt and
  pepper. Serve at once or refrigerate and reheat later.
  Serve over hot rice in deep soup bowls. Pass hot
  pepper sauce and crackers with gumbo, if desired.
 


                   - - - - - - - - - - - - - - - - - -