Ingredients Weight Measure
Vegetable oil, divided 1-1/4 cups
Fresh or frozen okra 4 lbs.
White vinegar 4 tsp.
Flour 5-1/3 oz. 1-1/3 cups
Onions, cut in 1/4" dice 20 oz. 1 qt.
Green bell peppers, cut in 1/4" dice 20 oz. 1 qt.
Celery, cut 1/4" dice 10 oz. 2 cups
Green onions, chopped 1 qt.
Garlic cloves, minced 8 ea.
Fresh parsley, chopped 1/2 cup
Canned whole tomatoes, chopped, undrained 8 cups
Cooked ham, 1/2" dice 2 cups
Fish stock or water 6 qts.
Bay leaves 5 ea.
Fresh thyme sprigs 4 ea.
Worcestershire sauce 1/4 cup
TABASCO® brand Original Red Sauce 1 Tbsp.
Salt to taste
Medium shrimp, shelled, deveined 4 lbs.
Lump crabmeat, picked over 2 lbs.
Cooked rice, hot 2 lbs. 12 cups
Green onions, chopped, for garnish (optional)
Parsley, for garnish (optional)


  1. Heat 3/4 cup oil in skillet. Add okra, stirring frequently, until slightly soft; cook 20-30 minutes. (Fresh okra will take 30 minutes.)
  2. Add vinegar; cook for another 10 minutes until okra is no longer "slimy" and is lightly browned; reserve.
  3. In large pot, heat remaining 1/2 cup oil. Add flour and cook over medium heat, stirring constantly for about 30 minutes, until roux turns dark brown and develops a nutty aroma.
  4. Add onions, green bell peppers, celery, green onions, garlic and chopped parsley to roux; cook for 10 minutes, or until vegetables are tender.
  5. Add tomatoes, reserved okra, ham, fish stock, bay leaves, thyme, Worcestershire sauce, TABASCO® Sauce and salt. Simmer uncovered 45 minutes.
  6. Add shrimp and crabmeat; simmer 5-10 minutes. Discard bay leaves and thyme.
  7. Serve Gumbo over cooked rice with additional TABASCO® Sauce, if desired. Garnish with chopped green onions and parsley.

Yield: 24 servings