Beef And Ham Gumbo

Recipe from Oxmoor House

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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

Preparation

  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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