Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Ham hock (large)

  2. 3 lbs 1362g / 48oz Beef short ribs

  3. 3 Water

  4. 8 Tomatoes

  5. 6 cups 1422ml Tomato juice

  6. 1 cup 62g / 2 1/5oz Onion - , chopped

  7. 1 cup 146g / 5.1oz Green pepper - , chopped

  8. 2 tablespoons 30ml Sugar Salt - to taste Fresh ground pepper - to taste

  9. 3 lbs 1362g / 48oz Okra - , sliced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place the ham hock and beef short ribs in a large enameled saucepan and cover with the water. Bring to a boil and skim the grease from the top. Peel, seed and chop the tomatoes. Add to the pot, along with the tomato juice, chopped onions, chopped green peppers, sugar, salt and pepper. Cover and simmer over low heat for two hours. Remove the meat from the pot and discard the bones. Cut the meat into bite-sized pieces and return to the pot. Add the sliced okra and cook for about 10 minutes or until the okra is tender. Add more liquid if the gumbo becomes too thick. Correct seasonings and serve with rice, if desired.


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