Laissez le bon temps rouler, Let the good times roll Potluck Gumbo
Gumbo is a Cajun and Creole favorite. This version is full of ham, shrimp, chicken giblets, and crab. Gumbo is traditionally served over hot cooked rice.
1 large slice (1/4 pound) precooked ham, diced
1 pound raw shrimp, shelled to tail and deveined
1-1/2 cups chicken giblets, parboiled and diced
1 pound fresh okra, cut into 1/4-inch rounds
1 medium onion, diced
1 green bell pepper, seeded and diced
2 cloves garlic, minced
1/2 cup chopped parsley
1/2 cup scallion tops, sliced thin
Pepper to taste
5 cups water
4 ounces frozen crab meat
Salt to taste
1 tablespoon gumbo file (see Note)
In large pot or Dutch oven, saute ham in its own border of fat, adding oil if ham fat is scant. Trim off any unrendered fat and set ham aside.
Saute shrimp in same pan until pink. Remove and set aside. Then saute chicken giblets.
Add okra, onion, green pepper, garlic, parsley, scallion tops and pepper. Add the water. Simmer for 1 hour. Add ham cubes, shrimp and crab meat. Continue cooking for another 15 minutes.
During the last 5 minutes of cooking, add salt to taste, then gumbo file. Serve over hot rice.
Yield: 6 servings
Note: Gumbo file is powdered sassafras leaf. It was originally made by the Choctaw Indians and is most easily obtained in Louisiana, but it can be bought in most shops specializing in seasonings.
"resident shameless hussie"