Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies
Source:
Possum Kingdom Lake Cookbook - Recipe by Mary L. Phillips of Midlothian, Texas
9 Tbsp. shortening or oil
7 Tbsp. flour
1/2 c. chopped onion
1/2 c. diced bell pepper
1 (16 ounce) can tomatoes, pureed in blender
1 (15 ounce) can Spanish style tomato sauce
1/2 c. water
1 1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1/2 tsp. celery salt
1 Tbsp. brown sugar
1/4 tsp. hot red pepper sauce, optional
1 1/2 (one and one-half) c. sliced fresh okra
2 c. cubed cooked ham, 1/2-in. cubes
Melt shortening in large 5-quart Dutch oven over med. high heat.
Add flour; cook and brown flour, stirring constantly, until it is deep, dark brown.
Add chopped onion and diced bell pepper. Flour will stop browning when onion is added. Cook until onion turns clear, stirring occasionally.
Add tomato sauce, purred tomatoes and water; stir until smooth and boiling. Cook 3 mins. or until thickened.
Add all spices and seasoning, stirring well.
Add thin-sliced okra and cook 15 mins., stirring occasionally.
Add cubed ham and continue cooking 10 mins.
Gumbo may be prepared in a day in advance and stored in refrigerator.
Serve over scoops of fluffy white rice.
Yields 6 to 8 servings.
NOTE: Cleaned shrimp may be substituted for all or half of ham.
