Mahalia Jackson's Okra Gumbo

4 Blue crabs, lg

Oil 1 lb Cooked ham, cut in 1" cubes

1/2 lb Chicken gizzards, sliced

2 cn Whole tomatoes (1-lb 12 oz)

2 Onions, lg, diced

5 Celery stalks, diced

2 lb Chicken wings and backs

1/4 c Sugar

Salt, pepper Hot pepper sauce (optional) 4 lb Shrimp

1 1/2 lb stew meat, in 1" cubes

1 lb Link sausage, sliced

1 lb Salt pork, cut in 1/2"

Cubes 4 Bay leaves, crumbled

2 Gn bell peppers, lg, diced

4 Cloves garlic, crushed

1 1/2 lb Okra, fresh

1/4 c Parsley flakes, dried

Hot cooked rice Crackers (optional) 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 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute 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 on

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 TOPIC: Mahalia Jackson's Okra Gumbo