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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound chopped, cooked ham |
1 pound lean beef for stewing, cut into 1-inch cubes |
1 medium onion, sliced |
1 medium-size green pepper, seeded and finely chopped |
1/2 cup chopped celery |
2 tablespoons chopped fresh parsley |
1 (28-ounce) can whole tomatoes, undrained and chopped |
2 cups water |
1 quart sliced okra |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon celery salt |
1/2 teaspoon pepper |
hot cooked rice |
Directions:
1. Sauté meat in a large Dutch oven until browned. Stir in onion, green pepper, celery, and parsley; cook until vegetables are tender. Add tomatoes and water; mix well, and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
2. Add okra, bay leaf, and seasonings to Dutch oven, stirring well. Simmer, uncovered, an additional 1 1/2 hours or until okra is tender and gumbo has thickened, stirring occasionally. Remove and discard bay leaf.
3. Ladle gumbo over hot cooked rice in individual serving bowls.
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