Iris Rideau's Okra Gumbo

60m
Prep Time
6h
Cook Time
7h
Ready In

Recipe: #23229

March 26, 2016



"An old recipe.. lots of work but the best I've ever eaten. Found in an old Ebony magazine in the cooking section. Recipe becoming frayed so I'll post it here so I can find it. Very old school, this is one of those from scratch recipes you make once and freeze"

Original is 12 servings

Nutritional

  • Serving Size: 1 (639.8 g)
  • Calories 785.9
  • Total Fat - 38.9 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 252.9 mg
  • Sodium - 2389.5 mg
  • Total Carbohydrate - 53.4 g
  • Dietary Fiber - 5.3 g
  • Sugars - 4.1 g
  • Protein - 53.7 g
  • Calcium - 184.8 mg
  • Iron - 5.1 mg
  • Vitamin C - 37.2 mg
  • Thiamin - 1.4 mg

Step by Step Method

Step 1

Slice ham from bone if using ham on the bone. Cut ham into small cubes.

Step 2

Place ham bone or ham hocks in large stock pot and add 4 quarts water.

Step 3

Bring to boil over high heat, reduce heat, cover and simmer 3 to 4 hours. Remove ham bone and discard. Reserve stock.

Step 4

Peel and devein the shrimp, separately reserving shrimp and shells.

Step 5

Rinse shells lightly and place in saucepan with 6 cups of water. Bring to a boil over high heat, then simmer for 45 minutes. train stock and set aside.

Step 6

Saute sausage in 1 teaspoon olive oil in dutch oven until browned. Remove from pan and set aside. Do not wash pan.

Step 7

Add ham cubes and saute. Remove from pan, then add chicken and saute til browned.

Step 8

Remove from pan without washing pan. Add fresh okra, season lightly with salt and pepper, and saute until lightly browned.

Step 9

Add 2 to 3 tablespoons olive oil if needed (If using frozen okra, place on baking sheet and bake at 375 degrees until lightly browned, about 20 mins., then saute as directed).

Step 10

Add onions and saute until translucent. Add tomatoes and cook, stirring, about 30 minutes, until okra is no longer slimy. Transfer okra mixture to large stockpot.

Step 11

Add 2 cups shrimp broth, 2 cups ham broth and stir. Add parsley, thyme, bay leaves and salt and pepper to taste.

Step 12

Simmer for 1 1/2 hours.

Step 13

Add ham, sausage and chicken, cover and simmer 1 to 1 1/2 hours.

Step 14

Add 1 1/2 to 2 cups shrimp broth, 3 cups ham broth and simmer, covered, stirring occasionally, 1 to 1 1/2 hours longer (It may be necessary to add some of the broth earlier if meat appears dry).

Step 15

Season the shrimp lightly with salt, pepper and Cajun seasoning to taste. Saute in 2 to 3 tablespoons olive oil until pink, 3 to 4 minutes. Remove from pan.

Step 16

When ready to serve, add shrimp and crab legs to gumbo and simmer, covered for 2 minutes. Discard bay leaves. Serve over rice.

Tips


No special items needed.

0 Reviews

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