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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
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I have had this recipe for years. Every time I go home to visit my family I have to make this. It takes several hours to make, but it is well worth it. It also freezes well if you have any leftovers. Serve with steamed rice. Ingredients:
2 quarts beef stock |
2 bay leaves |
1 teaspoon dried chili pepper flakes |
1 cup cubed ham |
3 teaspoons salt |
4 tablespoons bacon drippings |
4 tablespoons all-purpose flour |
2 tablespoons vegetable oil |
2 1/2 cups frozen okra, thawed |
2 medium onions, chopped |
3 garlic cloves, minced |
1/2 green pepper, chopped |
1 (16 ounce) can tomatoes |
1/4 teaspoon dried thyme leaves |
4 tablespoons catsup |
1/2 teaspoon hot pepper sauce |
1 tablespoon worcestershire sauce |
1 lb shrimp, peeled and cut in half |
1 lb crabmeat, cleaned |
1 bunch green onion, chopped |
1 tablespoon gumbo file |
Directions:
1. Combine stock, bay leaves, red pepper, ham and 2 teaspoons salt in large pot. Bring to boil over high heat. Reduce to medium. Cover and simmer 45 minute.
2. Meanwhile, make roux by heating bacon drippings in skillet over medium heat. Add flour. Stir until absorbed. Do not let it burn. Stir constantly until flour is light brown.
3. Add oil, okra, onions, garlic, green pepper. Sauté until tender. Add tomatoes. Cook another 5 minutes.
4. Add sautéed vegetables to beef stock. Add 1 tsp salt, thyme, catsup, hot pepper sauce and Worcestershire sauce. Cover and cook over low heat for one hour.
5. Add shrimp, crabmeat and green onions. Cook 40 minutes. Add gumbo file during last 30 minutes. Serve with rice.
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