*  Exported from  MasterCook  *
 
                        MAHALIA JACKSON'S OKRA GUMBO
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Seafood                          Beef
                 Pork                             Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Blue crabs, lg
                         Oil
    1       lb           Cooked ham, cut in 1″ cubes
      1/2   lb           Chicken gizzards, sliced
    2       cn           Whole tomatoes (1-lb 12 oz)
    2                    Onions, lg, diced
    5                    Celery stalks, diced
    2       lb           Chicken wings and backs
      1/4   c            Sugar
                         Salt, pepper
                         Hot pepper sauce (optional)
    4       lb           Shrimp
    1 1/2   lb           Beef stew meat, in 1″ cubes
    1       lb           Link sausage, sliced
    1       lb           Salt pork, cut in 1/2″
                         Cubes
    4                    Bay leaves, crumbled
    2                    Gn bell peppers, lg, diced
    4                    Cloves garlic, crushed
    1 1/2   lb           Okra, fresh
      1/4   c            Parsley flakes, dried
                         Hot cooked rice
                         Crackers (optional)
 
   Clean crabs, discarding spongy substance in main
   shell. Reserve claws and other meaty portions. Clean
   shrimp, reserving shells. Place shrimp shells in deep
   saucepan with water to cover generously and simmer 30
   minutes or longer to make broth. Pour oil into heavy
   skillet to depth of 1/8 inch. Heat and add beef, ham,
   sausage, gizzards and salt pork. Saute until lightly
   browned, stirring occasionally. Pour meat mixture into
   large kettle and add 1 can tomatoes and enough
   strained shrimp broth to cover generously. Add bay
   leaves, cover and simmer about 30 minutes. Heat 2
   tablespoons more oil in skillet and add onions, green
   peppers, celery and garlic. Saute until lightly
   browned, stirring now and then. Add vegetable mixture
   and chicken parts to kettle and simmer 30 minutes
   longer. Heat 2 tablespoons oil in another heavy
   skillet, add okra and cook, stirring often, until
   lightly browned and loses stickiness, about 30
   minutes. Add shrimp to okra and saute 3 or 4 minutes
   longer, or until shrimp turns pink. Stir in 2
   tablespoons sugar. Add okra mixture to kettle. Drain
   second can of tomatoes, reserving liquid. Add
   tomatoes, crab and enough tomato liquid and water from
   shrimp shells to keep mixture in kettle soupy. Simmer
   about 30 minutes. Add parsley flakes and remaining 2
   tablespoons sugar. Season to taste with salt and
   pepper. Serve at once or refrigerate and reheat later.
   Serve over hot rice in deep soup bowls. Pass hot
   pepper sauce and crackers with gumbo, if desired.
  
 
 
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