>Recipes
Cajun Seafood Gumbo
Makes 16 servings
Time to Prepare: 0:15
Time to Cook: 2:20
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Ingredients
3 cup Rice, white, long-grain, regular, raw, enriched 1/2 cup Oil, vegetable corn, salad or cooking 1 lb Okra, raw 1/2 tbls Vinegar, cider 2 quart Water 1 lb Ham, chopped, not canned Diet
1 1/2 large Onions, raw 1 stalk Celery, raw 1/2 clove Garlic, raw 1/2 med Peppers, sweet, green, raw 8 oz Tomatoes, red, ripe, canned, whole, regular pack 2 lb Crustaceans, shrimp, mixed species, raw 2 lb Crustaceans, crab, dungeness, raw 1 tsp Sauce, ready-to-serve, pepper, TABASCO
Directions
1. Cook rice based on package directions.
2. Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat and add the okra. Cook, stirring frequently, about 30 minutes.
3. Add the vinegar. Cook for another 10 minutes. Put the okra in a bowl and set aside.
4. In a large stockpot over high heat, bring the water to a boil.
5. Meanwhile, add the remaining 1/4 cup oil and ham to the skillet. Saute the ham over medium heat for about 10 minutes, or until it is lightly browned.
6. With a slotted spoon, remove the ham and place in a stockpot.
7. In the same skillet, combine the onions, celery, garlic, and green pepper. Cook, stirring constantly, for 10 minutes, or until the vegetables are tender.
8. Add the vegetables, okra, and tomatoes to the stockpot. Cover and simmer over medium heat for 1 hour.
9. Reduce the heat to very low, add the shrimp and simmer very slowly for 10 minutes.
10. Add the crabmeat and Tabasco sauce. Simmer for an additional 5 minutes. Serve the gumbo in soup bowls with scoops of cooked rice.
2. Meanwhile, heat 1/4 cup of the oil in a large skillet over medium heat and add the okra. Cook, stirring frequently, about 30 minutes.
3. Add the vinegar. Cook for another 10 minutes. Put the okra in a bowl and set aside.
4. In a large stockpot over high heat, bring the water to a boil.
5. Meanwhile, add the remaining 1/4 cup oil and ham to the skillet. Saute the ham over medium heat for about 10 minutes, or until it is lightly browned.
6. With a slotted spoon, remove the ham and place in a stockpot.
7. In the same skillet, combine the onions, celery, garlic, and green pepper. Cook, stirring constantly, for 10 minutes, or until the vegetables are tender.
8. Add the vegetables, okra, and tomatoes to the stockpot. Cover and simmer over medium heat for 1 hour.
9. Reduce the heat to very low, add the shrimp and simmer very slowly for 10 minutes.
10. Add the crabmeat and Tabasco sauce. Simmer for an additional 5 minutes. Serve the gumbo in soup bowls with scoops of cooked rice.
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