Recipe by Renie 77
Fabulous old recipe..lots of work but the best I've ever eaten. Found in an old Ebony magazine in the cooking section. Recipe becoming frayed so I'll post it here so I cand find it.
- 1 1⁄2-2 lbs bone-in ham (or 1 1/2-2 lbs boneless ham plus 2 ham hocks)
- 5 1⁄2 quarts water
- 1 1⁄2 lbs raw shrimp in shells
- 1⁄2 lb andouille sausage, sliced
- olive oil
- 12 chicken drummettes
- 3 lbs fresh okra (or frozen finely chopped)
- salt and pepper
- 1 1⁄2 onions, finely chopped
- 3 tomatoes, peeled and finely chopped
- 5 tablespoons chopped parsley
- 1 teaspoon fresh thyme leave
- 6 -8 bay leaves
- cajun seasoning (optional)
- 3 crab legs, cut at joints
- cooked rice
Directions See How It's Made
- 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 of water. Bring to a boil over high heat, then simmer for 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 til browned. Remove from pan.
- Without washing pan, add fresh orka; 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 mins., 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 stockpot. Add 2 cups shrimp broth, 2 cups ham broth and stir. Add parsley, thyme, bay leaves and salt and pepper to taste. Simmer for 1 1/2 hours. Add ham, sausage and chicken, cover and simmer 1 to 1 1/2 hours. Add 1 1/2 to 2 cups shrimp broth, 3 cups ham broth and simmer, covered, stirring occasionally, 1 to 1 1/2 hours longer. (It may be necessary to add some of the broth earlier if meat appears dry.).
- Season the 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 for 2 m inutes. Discard bay leaves.
- Serve over rice.