💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › seafood-… captured on 2022-06-12 at 00:28:50.

View Raw

More Information

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



              TABASCO CLASSIC - EULA MAE'S CAJUN SEAFOOD GU

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Pork                             Shrimp

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4   c            Vegetable Oil
   2       lb           Fresh Okra Or Two 16 Oz.
                        - Packages Frozen Okra,
                        - Thawed, Thinly Sliced
   1       tb           White Vinegar
   4       qt           Water
   2       lb           Cubed Cooked Ham
   3       lg           Diced Onions
   2                    Diced Celery Stalks
   1                    Head Garlic, Cloves Peeled,
                        - But Left Whole
   1                    Diced Green Pepper
  16       oz           Whole Tomatoes, Drained And
                        - Chopped
   4       lb           Medium Shrimp, Shelled And
                        - Deveined
   2       lb           Lump Crabmeat
   2       ts           Tabasco Pepper Sauce
   6       c            Cooked Rice

  Eula Mae Dore is a legend on Avery Island.  She
  recently retired as proprietor of the Tabasco deli,
  where she served wonderful sandwiches and salads to
  the workers who dropped in for lunch.
  
  Heat 1/2 cup of the oil in a large skillet (not cast
  iron) over medium heat and add the okra.  Cook,
  stirring frequently, until it is no longer ropy, about
  30 minutes.  Add the vinegar and cook, stirring, for
  another 10 minutes, until the okra takes on a brownish
  color and is reduced to about a quarter of its
  original volume.  Put the okra in a medium bowl and
  set aside.
  
  In a large stockpot over high heat, bring the water to
  a boil. Meanwhile, add the remaining 1/4 cup oil and
  the ham to the skillet. Saute the ham over medium-high
  heat for about 10 minutes, or until it is lightly
  browned.
  
  With a slotted spoon, remove the ham to the stockpot.
  In the same skillet, combine the onions, celery,
  garlic and pepper; cook, stirring constantly, for 10
  minutes, until the vegetables are tender. Add the
  vegetables, okra and tomatoes to the stockpot; cover
  and simmer over medium heat for 1 hour.
  
  Reduce the heat to very low, add the shrimp and simmer
  very slowly for 10 minutes.  Add the crabmeat and
  Tabasco sauce; simmer for an additional 5 to 10
  minutes.  Serve the gumbo in soup bowls with scoops of
  rice.
  
  From: The Tabasco Cookbook.
 


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