This authentic Cajun seafood gumbo delivers deep, savory flavors with a perfect balance of spice and heat. The base features okra that has been patiently fried until it loses its sliminess and develops a rich, brown crust, providing a unique texture to the broth. Combined with smoked ham, fresh shrimp, tender lump crabmeat, and a mirepoix of onions, celery, and bell peppers, every spoonful is packed with protein and aroma. A splash of vinegar brightens the dish, while Tabasco sauce adds the signature kick. It&# 226;ÂÂs a hearty, comforting meal perfect for a cold evening or a festive gathering, served traditionally over a scoop of fluffy white rice.
Tabasco Classic – Eula Mae’S Cajun Seafood Gu
Description
This authentic Cajun seafood gumbo delivers deep, savory flavors with a perfect balance of spice and heat. The base features okra that has been patiently fried until it loses its sliminess and develops a rich, brown crust, providing a unique texture to the broth. Combined with smoked ham, fresh shrimp, tender lump crabmeat, and a mirepoix of onions, celery, and bell peppers, every spoonful is packed with protein and aroma. A splash of vinegar brightens the dish, while Tabasco sauce adds the signature kick. It&# 226;ÂÂs a hearty, comforting meal perfect for a cold evening or a festive gathering, served traditionally over a scoop of fluffy white rice.Ingredients
Directions
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Heat 1/2 cup of vegetable oil in a large skillet (not cast iron) over medium heat and add the sliced okra.
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Cook, stirring frequently, until the okra is no longer slimy, about 30 minutes.
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Add the white vinegar and continue cooking, stirring constantly, for another 10 minutes, until the okra turns brownish and reduces to about a quarter of its original volume.
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Transfer the browned okra to a medium bowl and set aside.
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In a large stockpot over high heat, bring the water to a boil.
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Meanwhile, add the remaining 1/4 cup oil and the cubed ham to the skillet.
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Sauté the ham over medium-high heat for about 10 minutes, or until lightly browned.
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Using a slotted spoon, remove the browned ham and transfer it to the stockpot of boiling water.
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In the same skillet, combine the diced onions, celery, garlic, and green pepper.
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Cook, stirring constantly, for 10 minutes, until the vegetables are tender.
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Add the vegetable mixture, reserved okra, and chopped tomatoes to the stockpot.
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Cover the stockpot and simmer over medium heat for 1 hour.
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Reduce the heat to very low, add the shelled shrimp, and simmer very slowly for 10 minutes.
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Add the lump crabmeat and Tabasco pepper sauce; simmer for an additional 5 to 10 minutes.
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Serve the gumbo in soup bowls with scoops of cooked rice.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 472.7kcal
- % Daily Value *
- Total Fat 45.5g70%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 18.2mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 7.3g30%
- Sugars 3.4g
- Protein 4.5g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
