DIRECTIONS:

Heat 2/3 oil in large skillet not cast iron over medium heatand add okra. Cook, stirring frequently, until no longer ropy, 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of its original volume. Put okra inmedium bowl and set aside.

In large stock pot, over high heat, bring water to a boil. Meanwhile, add remaining oil and ham to skillet. Saute over mediumhigh heat 10 minutes or until lightly browned. With slotted spoon, remove ham to stock pot.

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

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

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.

Recipe By: cajunRecipes.com