Place the ham hock and beef short ribs in a large enameled saucepan and cover with the water. Bring to a boil and skim the grease from the top. Peel, seed and chop the tomatoes. Add to the pot, along with the tomato juice, chopped onions, chopped green peppers, sugar, salt and pepper. Cover and simmer over low heat for two hours. Remove the meat from the pot and discard the bones. Cut the meat into bite-sized pieces and return to the pot. Add the sliced okra and cook for about 10 minutes or until the okra is tender. Add more liquid if the gumbo becomes too thick. Correct seasonings and serve with rice, if desired. Recipe by: Daisy Redman Posted to MC-Recipe Digest V1 #530 by robin carr
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|Serving Size: 1 Serving (666g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 236 (57%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 11.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 95.3mg||29 %|
|Sodium 483.6mg||17 %|
|Potassium 970.1mg||26 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.8g|
|Protein 28.3g||40 %|
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Calories per serving: 417
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