Tabasco Classic - Eula Maes Cajun Seafood Gumbo - BigOven 31876

Tabasco Classic - Eula Maes Cajun Seafood Gumbo

Ready in 1 hour

Top-ranked recipe named "Tabasco Classic - Eula Maes Cajun Seafood Gumbo"

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Try this Tabasco Classic - Eula Maes Cajun Seafood Gumbo recipe, or contribute your own. "Crab" and "Pork" are two tags used to describe Tabasco Classic - Eula Maes Cajun Seafood Gumbo.


Ingredients

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1 Head Garlic, Cloves Peeled,
16 oz Whole Tomatoes, Drained And
2 lb Fresh Okra Or Two 16 Oz.
2 lb Cubed Cooked Ham
3 lg Diced Onions
6 c Rice; cooked
4 lb Medium Shrimp, Shelled And
2 lb Lump Crabmeat
2 ts TABASCO pepper sauce
2 Diced Celery Stalks
1 Diced Green Pepper
3/4 c Vegetable oil
4 qt Water
1 tb White vinegar

Original recipe makes 12 Servings

Servings  

Preparation

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.

Calories Per Serving: 614 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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