| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Buffet dish, Southern, Vegetables |
10 |
Servings |
INGREDIENTS
| 1 |
lg |
Ham hock |
| 3 |
lb |
Beef short ribs |
| 3 |
qt |
Water |
| 8 |
|
Tomatoes |
| 6 |
c |
Tomato juice |
| 1 |
c |
Onion, , chopped |
| 1 |
c |
Green pepper, , chopped |
| 2 |
tb |
Sugar |
|
|
Salt, to taste |
|
|
Fresh ground pepper, to taste |
| 3 |
lb |
Okra, , sliced |
INSTRUCTIONS
Place the ham hock and beef short ribs in a large enameled saucepan and
cover with the water. Bring to a boil and skim the grease from the top.
Peel, seed and chop the tomatoes. Add to the pot, along with the tomato
juice, chopped onions, chopped green peppers, sugar, salt and pepper. Cover
and simmer over low heat for two hours.
Remove the meat from the pot and discard the bones. Cut the meat into
bite-sized pieces and return to the pot. Add the sliced okra and cook for
about 10 minutes or until the okra is tender. Add more liquid if the gumbo
becomes too thick. Correct seasonings and serve with rice, if desired.
Recipe by: Daisy Redman Posted to MC-Recipe Digest V1 #530 by robin carr
<robin@hemi.com> on Mar 21, 1997
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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”