Mahalia jackson's okra gumbo
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Mahalia jackson's okra gumbo
  Okra    Gumbo    Cajun    Shellfish    Beef    Pork  
Last updated 6/12/2012 12:41:18 AM. Recipe ID 18. Report a problem with this recipe.
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      Title: Mahalia jackson's okra gumbo
 Categories: Cajun, Shellfish, Beef, Pork
      Yield: 12 servings
      4    Blue crabs, lg
      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"
      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.

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Recipe ID 18 (Apr 03, 2005)

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