Advertisement
Recipe: Tabasco Classic Eula Mae's Cajun Seafood Gumbo
Similar Categories: Tabasco, Classic, Eula, Maes, Cajun, Seafood, Gumbo
Tabasco Classic - Eula Mae's Cajun Seafood Gumbo **
Yield: 12 Servings
3/4 c Vegetable Oil
2 lb Fresh Okra Or Two 16 Oz.
- Packages Frozen Okra,
- Thawed, Thinly Sliced
1 tb White Vinegar
4 qt Water
2 lb Cubed Cooked Ham
3 lg Diced Onions
2 Diced Celery Stalks
1 Head Garlic, Cloves Peeled,
- But Left Whole
1 Diced Green Pepper
16 oz Whole Tomatoes, Drained And
- Chopped
4 lb Medium Shrimp, Shelled And
- Deveined
2 lb Lump Crabmeat
2 ts Tabasco Pepper Sauce
6 c Cooked Rice
Eula Mae Dore is a legend on Avery Island. She recently retired as
proprietor of the Tabasco deli, where she served wonderful sandwiches
and salads to the workers who dropped in for lunch.
~-----
~ ~-- Heat 1/2 cup of the oil in a large skillet (not cast iron) over
medium heat and add the okra. Cook, stirring frequently, until it is
no longer ropy, about 30 minutes. Add the vinegar and cook,
stirring, for another 10 minutes, until the okra takes on a brownish
color and is reduced to about a quarter of its original volume. Put
the okra in a medium bowl and set aside.
In a large stockpot over high heat, bring the water to a boil.
Meanwhile, add the remaining 1/4 cup oil and the ham to the skillet.
Saute the ham over medium-high heat for about 10 minutes, or until it
is lightly browned. With a slotted spoon, remove the ham to the
stockpot. In the same skillet, combine the onions, celery, garlic and
pepper; cook, stirring constantly, for 10 minutes, until the
vegetables are tender. Add the vegetables, okra and tomatoes to the
stockpot; cover and simmer over medium heat for 1 hour.
Reduce the heat to very low, add the shrimp and simmer very slowly
for 10 minutes. Add the crabmeat and Tabasco sauce; simmer for an
additional 5 to 10 minutes. Serve the gumbo in soup bowls with
scoops of rice.
From: The Tabasco Cookbook.
Yield: 12 Servings
3/4 c Vegetable Oil
2 lb Fresh Okra Or Two 16 Oz.
- Packages Frozen Okra,
- Thawed, Thinly Sliced
1 tb White Vinegar
4 qt Water
2 lb Cubed Cooked Ham
3 lg Diced Onions
2 Diced Celery Stalks
1 Head Garlic, Cloves Peeled,
- But Left Whole
1 Diced Green Pepper
16 oz Whole Tomatoes, Drained And
- Chopped
4 lb Medium Shrimp, Shelled And
- Deveined
2 lb Lump Crabmeat
2 ts Tabasco Pepper Sauce
6 c Cooked Rice
Eula Mae Dore is a legend on Avery Island. She recently retired as
proprietor of the Tabasco deli, where she served wonderful sandwiches
and salads to the workers who dropped in for lunch.
~-----
~ ~-- Heat 1/2 cup of the oil in a large skillet (not cast iron) over
medium heat and add the okra. Cook, stirring frequently, until it is
no longer ropy, about 30 minutes. Add the vinegar and cook,
stirring, for another 10 minutes, until the okra takes on a brownish
color and is reduced to about a quarter of its original volume. Put
the okra in a medium bowl and set aside.
In a large stockpot over high heat, bring the water to a boil.
Meanwhile, add the remaining 1/4 cup oil and the ham to the skillet.
Saute the ham over medium-high heat for about 10 minutes, or until it
is lightly browned. With a slotted spoon, remove the ham to the
stockpot. In the same skillet, combine the onions, celery, garlic and
pepper; cook, stirring constantly, for 10 minutes, until the
vegetables are tender. Add the vegetables, okra and tomatoes to the
stockpot; cover and simmer over medium heat for 1 hour.
Reduce the heat to very low, add the shrimp and simmer very slowly
for 10 minutes. Add the crabmeat and Tabasco sauce; simmer for an
additional 5 to 10 minutes. Serve the gumbo in soup bowls with
scoops of rice.
From: The Tabasco Cookbook.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Tabasco, Classic, Eula, Maes, Cajun, Seafood, Gumbo
| Whole Wheat Molasses Bread Gwhp32a | San Francisco Sourdough French Bread |
