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    SEAFOOD GUMBO


    Source of Recipe


    JEANNIE


    List of Ingredients


    • BACON GREASE
    • 1 PKG HAM SEASONING (CUT INTO SMALL PIECES)
    • 1 LG ONION
    • 1 BELL PEPPER
    • 5 RIBS CELERY
    • 3 FRESH TOMATOES (CANNED WILL DO)
    • 4 CANS CHICKEN OR VEGETABLE BROTH
    • 4-5 LBS SHRIMP
    • 8-12 GUMGO CRABS OR CRABMEAT
    • 3-4 LBS CHOPPED OKRA (FROZEN WILL DO)


    Instructions


    1. IN A LARGE POT BROWN HAM IN BACON GREASE. AFTER SAUTING A FEW MINUTES, ADD TOMATOES. CONTINUE TO SAUTE
    2. IN A SEPARATE FRYING PAN, START FRYING OFF THE OKRA IN A LITTLE OIL. 1 LB AT A TIME. THEN ADD TO ONION MIXTURE
    3. AFTER ALL OKRA HAS BEEN ADDED TO THE MIXUTRE IN THE POT, ADD 3-4 CANS CHICKEN OR VEGETABLE BROTH.
    4. ADD HAND BACK INTO POT. BRING TO BOIL. MAKE SURE THERE IS ENOUGH LIQUID FOR IT TO BOIL WITHOUT STICKING. COOK FOR ABOUT 1 - 1-1/2 HOURS WITH POT LID ON.
    5. YOU WANT TO MAKE SURE ALL YOUR VEGETABLES ARE COOKED AND YOUR OKRA HAS STARTED TO FALL APART
    6. AT THIS TIME ADD YOUR SHRIMP AND CRABS TO THE MIXUTRE. (I COOK MY SHRIMP IN A TEFLON PAN PRIOR TO ADDING TO THE MIXTURE UNTIL THEY ARE PINK)
    7. SALT & PEPPER TO TASTE
    8. COOK FOR ABOUT 1/2 HOUR. DO THE TASTE TEST. IF TOO THIN, MIX A LITTLE FLOUR AND WATER TO THICKEN
    9. IF TOO THICK, ADD A LITTLE WATER
    10. IF YOU USE CRABMEAT, ADD AT THE VERY END AND DO NOT STIR TOO MUCH. THE CRABMEAT BREAKS UP VERY EASILY


 

 

 


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