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Tabasco classic - eula mae's cajun seafood gumbo
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| Artist: |
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| Categories: |
Creole & Cajun, Herbs & Spices, Pork, Seafood, Southern, Tabasco |
| Yield: |
12 |
| Rating: |
no rating. |
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Ingredients:
| 3/4
| cup | Vegetable Oil | | 2
| lbs | Fresh Okra Or Two 16 Oz. | | | - Packages Frozen Okra | | | - Thawed, Thinly Sliced | | 1
| tbsp | White Vinegar | | 4
| quart | Water | | 2
| lbs | Cubed Cooked Ham | | 3
| large | 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
| lbs | Medium Shrimp, Shelled And | | | - Deveined | | 2
| lbs | Lump Crabmeat | | 2
| tsp | Tabasco Pepper Sauce | | 6
| cup | Cooked Rice |
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Procedures:
| 1 | Eula mae dore is a legend on avery island. | | 2 | She recently retired as proprietor of the tabasco deli, where she served wonderful sandwiches and salads to the workers who dropped in for lunch. | | 3 | Heat ?cup of the oil in a large skillet (not cast iron) over medium heat and add the okra. | | 4 | Cook, stirring frequently, until it is no longer ropy, about 30 minutes. | | 5 | 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. | | 6 | Put the okra in a medium bowl and set aside. | | 7 | In a large stockpot over high heat, bring the water to a boil. | | 8 | Meanwhile, add the remaining ?cup oil and the ham to the skillet. | | 9 | Saute the ham over medium-high heat for about 10 minutes, or until it is lightly browned. | | 10 | With a slotted spoon, remove the ham to the stockpot. | | 11 | In the same skillet, combine the onions, celery, garlic and pepper; cook, stirring constantly, for 10 minutes, until the vegetables are tender. | | 12 | Add the vegetables, okra and tomatoes to the stockpot; cover and simmer over medium heat for 1 hour. | | 13 | Reduce the heat to very low, add the shrimp and simmer very slowly for 10 minutes. | | 14 | Add the crabmeat and tabasco sauce; simmer for an additional 5 to 10 minutes. | | 15 | Serve the gumbo in soup bowls with scoops of rice |
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