Mahalia Jackson's Okra Gumbo
Submitted by Julie
Mahalia Jackson’s okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.
YIELD
12 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsNamed for the gospel legend, this is gumbo at its most generous, a pot deep enough to feed a congregation. It is the Creole, okra-thickened kind rather than a roux gumbo, layered with crab, shrimp, beef, ham, sausage, gizzards, salt pork, and chicken until every spoonful is loaded.
Nothing goes to waste. The shrimp shells simmer into a quick, flavorful broth that forms the base, while the meats brown deeply before going into the kettle with tomatoes and bay.
The heart of any okra gumbo is the okra itself, and here it is cooked low and slow in its own skillet until it browns and loses its sticky, ropey quality, which is what keeps the finished gumbo silky instead of slimy. The shrimp join the okra just long enough to turn pink, then everything comes together in one big simmering pot, ladled over hot rice.
Chef Tips
- Cook the okra slowly on its own until it browns and the stickiness disappears; this is the single most important step for a smooth okra gumbo.
- Don’t toss the shrimp shells. Simmer them into broth for free, deep seafood flavor.
- Add the seafood near the end, just until the shrimp turn pink and the crab heats through, so they stay tender.
- Keep the pot soupy, topping up with the shrimp broth or tomato liquid as it reduces.
Variations
- Pass hot pepper sauce and crackers at the table, the traditional way.
- Stir in a scoop of file powder off the heat for extra body.
- Use andouille for the sausage to lean into the Cajun side.
Ingredients
Directions
Clean crabs, discarding spongy substance in main shell.
Reserve claws and other meaty portions.
Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth.
Pour oil into heavy skillet to depth of ⅛ inch.
Heat and add beef, ham, sausage, gizzards and salt pork.
Sauté until lightly browned, stirring occasionally.
Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously.
Add bay leaves, cover and simmer about 30 minutes.
Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic.
Sauté until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer.
Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes.
Add shrimp to okra and sauté 3 or 4 minutes longer, or until shrimp turns pink.
Stir in 2 tablespoons sugar.
Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid.
Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy.
Simmer about 30 minutes.
Add parsley flakes and remaining 2 tablespoons sugar.
Season to taste with salt and pepper.
Serve at once or refrigerate and reheat later.
Serve over hot rice in deep soup bowls.
Pass hot pepper sauce and crackers with gumbo, if desired.
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