Iris rideau's okra gumbo

12 servings

Ingredients

Quantity Ingredient
½ Ham with bone in
(or 1 1/2 to 2 lbs boneless ham
Plus 2 ham hocks)
5½ quart Water
1½ pounds Unshelled shrimp
½ pounds Sliced andouille sausage
Olive oil
12 Chicken drumettes
3 pounds Fresh or frozen okra; finely chopped
Salt and pepper
1½ Onions; finely chopped
3 Peeled chopped tomatoes
5 tablespoons Chopped parsley
1 teaspoon Fresh thyme leaves
6 Bay leaves -; (to 8)
Cajun seasoning; optional
3 Crab legs; (cut at joints)
Cooked rice

Directions

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

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

Bring to boil over high heat, reduce heat, cover and simmer 3 to 4 hours.

Remove ham bone and discard. Reserve stock. Peel and devein shrimp, separately reserving shrimp and shells. Rinse shells lightly and place in saucepan with 6 cups water. Bring to boil over high heat, then simmer 45 minutes. Strain stock and set aside. Saute sausage in 1 teaspoon olive oil in Dutch oven until browned. Remove from pan and set aside. Do not wash pan. Add ham cubes and saute. Remove from pan, then add chicken and saute until browned. Remove from pan. Without washing pan, add fresh okra, season lightly with salt and pepper, and saute until lightly browned. 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 minutes, then saute as directed.) 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 stock pot. Add 2 cups shrimp broth, 2 cups ham broth and stir. Add parsley, thyme, bay leaves and salt and pepper to taste. Simmer 1½ hours. Add ham, sausage and chicken, cover and simmer 1 to 1 ½ hours. Add 1 ½ to 2 cups shrimp broth and 3 cups ham broth and simmer, covered, stirring occasionally, 1 to 1 ½ hours longer. (It may be necessary to add some of broth earlier if meats appear dry.) Season 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. When ready to serve, add shrimp and crab legs to gumbo and simmer, covered, 5 minutes. Discard bay leaves. Serve over rice. Yields 12 servings.

Each serving: 351 calories; 1,296 mg sodium; 122 mg cholesterol; 19 grams fat; 13 grams carbohydrates; 32 grams protein; 1.29 grams fiber Recipe Source: Los Angeles Times - 10-21-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...

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