Shanna's Seafood Ham Gumbo
2 qt Beef stock or canned beef broth
1 cup Smoked ham, chopped
2 x Bay leaves
2 tbl Crushed red pepper, flaked
1 tbl Salt
1/3 cup Bacon drippings
1/3 cup All-purpose flour
3 tbl Vegetable oil
3 cup Okra, frozen, chopped or fresh
2 lrg Onion, chopped
1 x Green bell pepper, cored, seeded, minced
2 stalk celery, chopped
2 x Cloves garlic, minced
1 can (16-oz) whole tomatoes
1/4 cup Catsup
1 tbl Hot pepper sauce
1 tbl Worcestershire sauce
1/2 tsp Dried thyme
1 lb Shrimp
1 lb Crab meat -or-
6 x Hard-shell crabs, cooked and cleaned
1 bn Scallions, chopped
12 x Oysters, shucked, with liquid
1 cup Cooked rice, plus more for serving
1 tbl Gumbo file
Method :
1. Combine the stock, ham, bay leaves, red pepper, and 2 teaspoons of the salt
in a large kettle. Heat to boiling over high heat. Reduce the heat to a simmer,
cover, and cook 1 hour.
2. Meanwhile, make the roux: Heat the bacon drippings in a skillet over a medium
heat. Stir in the flour until absorbed. Cook over very low heat, stirring
constantly, until flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is ruined.
3. In a separate large skillet, heat the oil over medium heat. Add the okra,
onions, green peppers, celery, and garlic. Saute until almost tender, about 10
minutes. Add the tomatoes and cook 5 minutes longer.
4. Add the sauteed vegetables and the roux to the hot beef stock along with
remaining 1 teaspoon of salt, the catsup, hot pepper sauce, Worcestershire
sauce, and thyme. Reduce the heat to very low and simmer, covered, 1 hour.
5. Stir in shrimp, crabmeat, and scallions into the gumbo. Cook 10 minutes. Add
the oysters, rice, and gumbo file and cook 10 minutes. Check the seasoning and
serve over rice.