Mahalia Jackson’s Okra Gumbo

Servings: 12
Ingredients:

4    Blue crabs, lg                  1 1/2 lb Beef stew meat, in 1' cubes
Oil                                 1 lb Link sausage, sliced
1 lb Cooked ham, cut in 1' cubes         1 lb Salt pork, cut in 1/2'
1/2 lb Chicken gizzards, sliced                 Cubes
2 cn Whole tomatoes (1-lb 12 oz)         4    Bay leaves, crumbled
2    Onions, lg, diced                   2    Gn bell peppers, lg, diced
5    Celery stalks, diced                4    Cloves garlic, crushed
2 lb Chicken wings and backs         1 1/2 lb Okra, fresh
1/4 c  Sugar                             1/4 c  Parsley flakes, dried
Salt, pepper                             Hot cooked rice
Hot pepper sauce (optional)              Crackers (optional)
4 lb Shrimp

Clean crabs, discarding spongy substance in main shell. Reserve claws and
other meaty portions. Clean shrimp, reserving shells. Place shrimp shells
in deep saucepan with water to cover generously and simmer 30 minutes or
longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch.
Heat and add beef, ham, sausage, gizzards and salt pork. Saute until
lightly browned, stirring occasionally. Pour meat mixture into large kettle
and add 1 can tomatoes and enough strained shrimp broth to cover
generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2
tablespoons more oil in skillet and add onions, green peppers, celery and
garlic. Saute until lightly browned, stirring now and then. Add vegetable
mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2
tablespoons oil in another heavy skillet, add okra and cook, stirring
often, until lightly browned and loses stickiness, about 30 minutes. Add
shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink.
Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can
of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid
and water from shrimp shells to keep mixture in kettle soupy. Simmer about
30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to
taste with salt and pepper. Serve at once or refrigerate and reheat later.
Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers
with gumbo, if desired.

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