Cajun Seafood Gumbo

Gumbo with shrimps, crabmeat, okra and vegetables is simply delicious! A spicy and hearty seafood stew.

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Yield: 12 to 16 servings.

Ingredients:
3/4 cup vegetable oil, divided
2 pounds fresh okra (or 2 16-ounce packages frozen okra, thawed), thinly sliced
1 tablespoon white vinegar
4 quart water
2 pounds cubed cooked ham
3 large onions, diced
2 stalks celery, diced
1 head garlic cloves, peeled and chopped
1 green pepper, cored, seeded and diced
1 (16 ounces) can whole tomatoes, drained and chopped
4 pounds medium shrimp, shelled and deveined
2 pounds lump crab meat
2 teaspoons Tabasco pepper sauce
6 cups cooked rice

Directions:

1. Heat 1/2 cup oil in large skillet (not cast iron) over medium heatand add okra. Cook, stirring frequently, until no longer ropy, about30 minutes.

2. Add vinegar and cook, stirring, another 10 minutes, untilokra takes on brownish color and is reduced to about a quarter of itsoriginal volume. Put okra in medium bowl and set aside.

3. In large stockpot, over high heat, bring water to a boil.

4. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Saute ham overmedium-high heat about 10 minutes or until lightly browned. Withslotted spoon, remove ham to stockpot.

5. In same skillet, combine onions, celery, garlic and green pepper. Cook, stirring constantly, 10 minutes, until vegetables are tender.

6. Add vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour.

7. Reduce heat to very low, add shrimp and simmer very slowly 10 minutes. Add crab meat and Tabasco sauce. Simmer an additional 5 to 10 minutes. Serve gumbo in soup bowls with mound of rice.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!