This authentic Cajun-style gumbo delivers deep, savory flavors in every spoonful, combining slow-simmered meats with fresh seafood and tender okra. The dish features a robust broth built from shrimp shells, enriched with ham, sausage, beef, and chicken for a complex, comforting taste profile. It is the perfect hearty meal for cold evenings or family gatherings, offering a satisfying balance of textures from the crisp-then-tender okra to the succulent crab and shrimp. While it requires some time to develop its full flavor, the process is straightforward, resulting in a dish that tastes even better the next day. Serve it over hot rice for a classic Southern experience that brings warmth and tradition to your table.
Mahalia Jackson’S Okra Gumbo
Description
This authentic Cajun-style gumbo delivers deep, savory flavors in every spoonful, combining slow-simmered meats with fresh seafood and tender okra. The dish features a robust broth built from shrimp shells, enriched with ham, sausage, beef, and chicken for a complex, comforting taste profile. It is the perfect hearty meal for cold evenings or family gatherings, offering a satisfying balance of textures from the crisp-then-tender okra to the succulent crab and shrimp. While it requires some time to develop its full flavor, the process is straightforward, resulting in a dish that tastes even better the next day. Serve it over hot rice for a classic Southern experience that brings warmth and tradition to your table.Ingredients
Directions
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Clean the crabs, discarding the spongy substance in the main shell, and reserve the claws and other meaty portions.
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Clean the shrimp, reserving the shells.
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Place the shrimp shells in a deep saucepan with enough water to cover them generously and simmer for 30 minutes or longer to create a broth.
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Pour oil into a heavy skillet to a depth of 1/8 inch and heat over medium-high heat.
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Add the beef stew meat, cooked ham, link sausage, chicken gizzards, and salt pork to the skillet.
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Saute the meat mixture until lightly browned, stirring occasionally.
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Transfer the browned meat mixture to a large kettle.
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Add 1 can of whole tomatoes and enough strained shrimp broth to cover the ingredients generously.
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Add the crumbled bay leaves, cover the kettle, and simmer for about 30 minutes.
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Heat 2 tablespoons of oil in a skillet over medium heat.
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Add the diced onions, green bell peppers, celery, and crushed garlic to the skillet.
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Saute the vegetables until lightly browned, stirring occasionally.
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Add the vegetable mixture and the chicken wings and backs to the kettle with the simmering meat.
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Simmer the mixture for 30 minutes longer.
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Heat 2 tablespoons of oil in another heavy skillet over medium-high heat.
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Add the fresh okra and cook, stirring often, until it is lightly browned and loses its stickiness, about 30 minutes.
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Add the cleaned shrimp to the okra and saute for 3 or 4 minutes longer, or until the shrimp turns pink.
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Stir in 2 tablespoons of sugar.
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Add the okra and shrimp mixture to the kettle.
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Drain the second can of tomatoes, reserving the liquid.
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Add the drained tomatoes, reserved crab meat, and enough tomato liquid and shrimp broth to keep the mixture in the kettle soupy.
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Simmer the gumbo for about 30 minutes.
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Stir in the dried parsley flakes and the remaining 2 tablespoons of sugar.
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Season to taste with salt and pepper.
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Serve hot over rice in deep soup bowls.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 87.0kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.2g1%
- Cholesterol 71.0mg24%
- Sodium 290.0mg13%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
