Iris Rideau's Okra Gumbo

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.