Mahalia Jackson’s Okra Gumbo

MAHALIA JACKSON'S OKRA GUMBO

12 Preparation Time :

Categories : Seafood Beef

Pork Meats

Amount Measure Ingredient -- Preparation Method -- -- --

4 Blue crabs, lg

Oil

1 lb Cooked ham, cut in

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

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

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

30 minutes. Heat

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

30 minutes. Add parsley flakes and remaining

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. - - - - - - - - - - - - - - - - - -