Tabasco classic - eula mae's cajun seafood gu
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Tabasco classic - eula mae's cajun seafood gu
  Tabasco    Cajun    Seafood    Pork    Shrimp  
Last updated 6/12/2012 1:26:04 AM. Recipe ID 60291. Report a problem with this recipe.
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      Title: Tabasco classic - eula mae's cajun seafood gu
 Categories: Pork, Shrimp, Crabmeat, Tabasco
      Yield: 12 Servings
 
    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.
 




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Recipe ID 60291 (Apr 03, 2005)

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