Eula Mae's Cajun Seafood Gumbo

gumbo

Named for Eula Mae Dore who was proprietor of the Tabasco deli for many years, where she served wonderful lunches. Of course this recipe calls for Tabasco.

Cook Time: 2 hours 20 minutes
Total Time: 2 hours 20 minutes
12-16 servings
Calories: 597 Calories
Fat: 21 g fat

Ingredients:

  • 3/4 cup vegetable oil, divided
  • 2 pounds fresh okra, or 2 (16-ounce) packages frozen okra, thawed and thinly sliced (about 8 cups)
  • 1 tablespoon white vinegar
  • 4 quarts water
  • 2 pounds cubed cooked ham (about 6 cups)
  • 3 large onions, diced
  • 2 stalks celery, diced
  • 1 head garlic, cloves peeled but left whole
  • 1 green pepper, diced
  • 1 (14.5-ounce) can diced tomatoes
  • 4 pounds medium shrimp, peeled and deveined
  • 2 pounds lump crab meat, picked over
  • 1 1/2 tablespoons Original TABASCO® brand Pepper Sauce
  • 6 cups cooked rice

Preparation:

Heat 1/2 cup of the oil in a large skillet (not cast iron) over medium heat. Add okra and cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar; cook and stir another 10 minutes, until okra takes on a brownish color and is reduced to about a quarter of its original volume. Spoon okra into a bowl and set aside.

Bring water to a boil in a large stockpot over high heat. Meanwhile, add remaining 1/4 cup oil to skillet over medium-high heat; add ham and sauté 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine onions, celery, garlic, and green pepper and cook, 10 minutes or until vegetables are tender, stirring constantly; add to stockpot along with okra and tomatoes. Cover, reduce heat, and simmer 1 hour, stirring occasionally.

Reduce heat to very low, add shrimp, and simmer 10 minutes. Add crab meat and TABASCO® Sauce; simmer 5 to 10 minutes longer. Serve gumbo in soup bowls with mounds of rice.

Nutritional information per serving: 597 Calories, 58g protein, 42g carbohydrate, 21g fat, 244mg cholesterol, 1799mg sodium

Credits:

From THE TABASCO COOKBOOK© 1993 by Paul McIlhenny with Barbara Hunter.