Instructions: 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. Saute 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.

This recipe yields 12 to 16 servings.

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