Eula Mae's Cajun Seafood Gumbo

3/4 cup vegetable oil; divided
2 lb fresh okra or 2 16-ounce packages f; rozen okra, tha
1 thinly sliced (about 8 cups)
1 tablespoon white vinegar
4 quart water
2 lb cubed cooked ham
3 large onions; diced
2 stalks celery; diced
1 head garlic; cloves peeled but left wh
1 green pepper; cored, seeded and diced
1 16-ounce can whole tomatoes; drained and chopped
4 lb medium shrimp; shelled and deveined
2 lb lump crab meat
2 teaspoon tabasco pepper sauce
6 cup cooked rice


Heat 1/2 cup oil in large skillet (not cast iron) over medium heat and add okra. Cook, stirring frequently, until no longer ropy, about 30 minutes. Add vinegar and cook, stirring, another 10 minutes, until okra takes on brownish color and is reduced to about a quarter of its
original volume. Put okra in medium bowl and set aside.

In large stockpot, over high heat, bring water to a boil. Meanwhile, add remaining 1/4 cup oil and ham to skillet. Saut, ham over medium-high heat about 10 minutes or until lightly browned. With slotted spoon, remove ham to stockpot. In same skillet, combine
onions, celery, garlic and green pepper and cook, stirring constantly, 10 minutes, until vegetables are tender. Add vegetables, okra and tomatoes to stockpot; cover and simmer over medium heat 1 hour.

Reduce heat to very low, add shrimp and simmer very slowly 10 minutes. Add crab meat and TABASCO sauce; simmer an additional 5 to 10 minutes. Serve gumbo in soup bowls with mound of rice.