Beef And Ham Gumbo

Recipe from

Oxmoor House


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


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.

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.

Ladle gumbo over hot cooked rice in individual serving bowls.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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