Soul Food-Fried Chitterlings and Hog Maws

Soul Food : Fried Chitterlings and Hog Maws

Soul Food: Fried Chitterlings & Hog Maws (Long, Detailed Guide)

Fried chitterlings (often called chitlins) and hog maws are deeply rooted dishes in Southern African-American soul food cuisine. They originate from West African cooking traditions and were later shaped heavily during the era of American slavery, when enslaved Africans were given the least desirable animal parts and transformed them into flavorful, memorable meals. Over generations, these dishes evolved into symbols of resilience, cultural pride, celebration, and family unity—often served on holidays like Christmas, New Year’s Day, and special family gatherings.

What Are Chitterlings and Hog Maws?

Chitterlings (Chitlins): Cleaned intestines of a pig, traditionally slow-cooked and then fried until crisp.
Hog Maws: The muscular section of a pig’s stomach, usually boiled with chitterlings for added flavor and texture.

They are known for a strong smell during cooking, but when properly cleaned, seasoned, and fried, they become a rich, savory delicacy.

Important Cleaning Warning

Chitterlings must be thoroughly cleaned to avoid foodborne illness. Always:

Trim excess fat
Rinse multiple times in cold water
Remove membrane and debris
Use gloves
Sanitize all surfaces afterward

Some cooks soak them in vinegar, salt water, lemon juice, or baking soda, but always rinse thoroughly.

Ingredients (Traditional)

5 pounds fresh or pre-cleaned chitterlings
1–2 pounds hog maws, washed and diced
1 large onion, chopped
3–4 garlic cloves, minced
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon crushed red pepper or flakes
1–2 bay leaves
Optional additions:
- Vinegar
- Hot sauce
- Celery
- Green bell pepper
- Seasoned salt or Cajun seasoning
- Lard or cooking oil for frying
- Cornmeal dredge (optional)

Step-by-Step Preparation

1. Cleaning

Place chitterlings and hog maws in a sink filled with cold water.
Carefully trim and remove all visible fat and membrane.
Rinse multiple times until water runs clear.
Optional: Soak 15–20 minutes in cold salt water with a splash of vinegar.

Many cooks say cleaning takes longer than cooking, and proper sanitation is key.

2. Boiling & Tenderizing

Place cleaned chitterlings and hog maws in a large pot.
Cover them completely with water.
Add chopped onions, garlic, salt, pepper, bay leaves, and optional celery.
Bring to a boil, then reduce to a slow simmer.
Cook 3–4 hours, until hog maws are tender and chitterlings are soft but not falling apart.
Remove from broth, drain, and let cool slightly.
Cut chitterlings into bite-sized pieces.

Frying Method

There are two common styles: light pan-fry and deep-fried crispy.

A. Pan-Fried, Country Style

Heat vegetable oil, bacon grease, or lard in a heavy skillet (cast iron preferred).
Add chopped chitterlings and hog maws.
Fry until edges are browned and crispy.
Season to taste with Cajun seasoning, garlic powder, or hot sauce.

B. Deep-Fried Crunchy

Dredge in seasoned flour or cornmeal (optional).
Heat oil to 350°F (175°C).
Fry pieces until golden and crisp, 3–6 minutes.
Drain on paper towels.

Traditional Serving Suggestions

Collard greens or mustard greens
Cornbread or hot-water cornbread
Black-eyed peas
Fried potatoes
Pickled onions or peppers
Hot sauce or vinegar pepper sauce

Many also serve it as part of a New Year’s meal believed to bring prosperity and good fortune.

Flavor Tips

Onion and garlic are essential for aroma and depth.
Smoked meats (ham hock, bacon, smoked turkey) add richness.
Some families add beer or broth to the boil.
Red pepper flakes or Cajun seasoning turn up the Southern heat.

Cultural Significance

This dish is more than food—it represents:

Survival and creativity under hardship
Family heritage and storytelling
Identity and celebration
Respect for ancestral cooking traditions

Many African-American families have unique techniques passed down through generations, making each recipe slightly different.

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ANOTHER nice soul food recipe to try !
Soulfood Recipe Ingredients:

2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)

SoulFood Recipe INSTRUCTIONS
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt.
Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock.
Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long. The soul food recipe of fried chitterlings is ready to serve..nice !
soul food recipe-coleslaw.

VIDEO:

CHOPPED MEAT BARBECUE

CHOPPED MEAT BARBECUE (Classic Southern Style)

Ingredients

For the Meat

2 to 3 lbs beef chuck roast
OR pork shoulder
OR boneless chicken thighs
1–2 tbsp oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tsp paprika
1 tsp chili powder (optional)

For the BBQ Sauce (homemade)

1 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp mustard (yellow or Dijon)
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne or chili flakes (optional)

Optional Add-ins

1 small onion, finely chopped
1 tbsp butter
Hot sauce to taste
1 tbsp molasses (for deeper sweetness)

Instructions

1. Season and brown the meat

Pat meat dry and season with salt, pepper, garlic powder, onion powder, paprika, and chili powder.
Heat oil in a large pot or Dutch oven.
Brown the meat on all sides for flavor (5–8 minutes total).

This step adds depth before braising or smoking.

2. Cook the meat (3 options)

Option A — Stovetop (Classic Home Method)

Add 1–2 cups water or broth.
Cover and simmer 2–3 hours on low until meat is tender and falling apart.

Option B — Oven

Place meat in a covered pan with 1 cup broth.
Bake at 300°F (150°C) for 2.5–3 hours.

Option C — Smoker (Best Flavor)

Smoke at 250°F (121°C) for 3–4 hours, or until tender.
Wrap in foil once it reaches 160°F to keep it moist.

3. Chop the meat

Remove meat from pot or smoker.
Chop coarsely with two knives or cleavers.
- Finer chop = more traditional Southern style
- Chunkier chop = more modern BBQ style

Pour some cooking juices back over the chopped meat to keep it moist.

4. Make the barbecue sauce

Combine all sauce ingredients in a saucepan.
Simmer 10–12 minutes until slightly thickened.
Taste and adjust:
- More vinegar = tangier
- More brown sugar = sweeter
- More cayenne = hotter

5. Combine the chopped meat with sauce

Pour sauce over chopped meat.
Stir well and heat together on low for 10–15 minutes so flavors blend.
Add extra broth or water if you want it looser and juicier.

Serving Ideas

Serve on hamburger buns (classic chopped meat sandwiches)
Eat with coleslaw, pickles, and chips
Spoon over rice, mashed potatoes, or cornbread
Use as taco filling
Serve on baked potatoes

Variations

North Carolina Vinegar-Style

Replace most of the ketchup sauce with:

1 cup apple cider vinegar
1 tbsp sugar
1 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper

Sweet BBQ Style

Add:

2 tbsp honey
2 tbsp molasses
Extra brown sugar

Smoky Texas-Style

Add:

1 tsp cumin
2 tsp chili powder
More smoked paprika

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.ANOTHER..great soul food recipe to try !

INGREDIENTS:

3 pounds pork shoulder roast, bone in
2 1/2 lbs pork roast, boned & rolled
2 tablespoons red pepper flakes, crushed
2 teaspoons salt
1 teaspoon black pepper, freshly ground
3/4 cup white vinegar
2 medium onion, finely chopped about 1 1/2 cups
1 green bell pepper, cored seeded and chopped
2 cups barbecue sauce

INSTRUCTIONS
1) Rinse the pork roast and pat it dry with paper towels. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork. Cover loosely with wax paper and refrigerate overnight.

2) Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor). Scatter the chopped onions and green peppers into the pan. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180oF. Spoon the pan juices over the pork a few times during roasting. Remove the roast and let stand 1 hour. Keep the pan juices.

4) Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low heat until hot. Skim the fat from the pan drippings and add the drippings to the barbecue sauce. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through. The soul food recipe is ready to serve hot.....!
crispy-catfish.

VIDEO:

SOULFOOD RECIPE: FRIED CATFISH

SOULFOOD RECIPE : FRIED CATFISH

This is the fried catfish recipe from my Mississippi family. I coat the fish in a seasoned cornmeal mixture and fry them until they achieve a golden exterior while remaining tender inside. My family has fried more fish than I can remember, so believe me when I say this recipe is the only one you will ever require. Accompanied by hush puppies, hot sauce, and remoulade, this recipe is as authentic as it can be.

Dredge the Catfish

Catfish fillet in egg batter in a glass bowl

Step 1: Shake up your cornmeal, flour, and all the seasonings (salt, pepper, cayenne, lemon pepper, and paprika) in a brown bag or zip-top bag.

Eggs and hot sauce in a white bowl on countertop

Step 2: Next, whip those eggs and hot sauce together a large shallow dish.

Step 3: Provide each catfish fillet with a thorough egg bath.

Catfish being dredged in cornmeal on the countertop

Step 4: Next, coat them in the seasoned batter. Allow them to rest on a baking sheet. Place the catfish in the refrigerator for 10-15 minutes.

Fry it up

Catfish being fried in hot oil in a pot

Step 5: Heat your oil (approximately 4 inches deep) in a Dutch oven, pot, or deep fryer over medium-high heat until it reaches 350 – 375 F (170 C to 190 C). Fry in batches until they are golden brown.

Draining fried catfish on a wire rack with paper towels underneath

Step 6: Remove and allow the excess oil to drain on racks or paper towels. Let it rest for at least 5 minutes before serving.

Deep fried catfish with hush puppies on a white surface, garnished with lemon wedges and parsley

Fried Catfish Recipe

This traditional southern fried catfish recipe is coated in a perfectly seasoned and spiced cornmeal breading and fried until golden brown and tender.

Notes

How to Store and Reheat

Fridge: Ensure that your Southern fried catfish is stored in an airtight container or a ziploc bag. It will remain fresh for approximately 2 days.

Freezer: If you wish to preserve your fish for an extended period, you can freeze the leftovers for up to a month.

Reheating: Allow the catfish to reach room temperature while preheating the oven to 350 degrees. Arrange the catfish on a baking sheet and bake for 10-15 minutes (or until thoroughly heated). You may use either the oven or the air fryer to maintain that crispy exterior.

Ingredient Substitutions

Catfish Fillets: Opt for fresh farm-raised fillets, which are commonly found in most grocery stores! You can also choose whole catfish steaks or nuggets. If fresh options are unavailable, frozen varieties work well too!

Yellow Cornmeal: Select fine cornmeal to prevent the grit from becoming too tough to chew.

All-Purpose Flour: Substitute all-purpose flour with a gluten-free flour at a 1:1 ratio if necessary.

Salt: In the past, we used seasoned salt, but I find that kosher salt provides more flexibility in creating my own spice blend.

Cayenne Pepper: You may reduce the amount if desired. If cayenne is unavailable, a few red pepper flakes will suffice.

Paprika: I prefer smoked paprika. If you don’t have smoked, regular paprika will do.

Large Eggs: If you run out of eggs, buttermilk can be used as a suitable alternative.

Hot Sauce: You may omit this if you prefer a milder flavor.

Oil: Any neutral oil such as vegetable, peanut, or canola is suitable here. These oils have high smoke points, preventing them from burning at elevated temperatures. Avoid using olive oil, as it is not appropriate for this recipe.

Recipe Tips

Fresh is Best: Steer clear of any fish that emits a fishy odor. Fresh catfish should have the scent of clean water and feel firm. Trust me, a foul odor indicates old, unpalatable fish, and it tastes just as unpleasant as it smells.

Pat it Dry: Prior to dredging, use paper towels to gently pat the catfish, removing as much excess moisture as possible. This step is crucial for achieving an ideal crispy coating.

Shake it Off and Let it Set: Once you have dredged the fish, ensure to shake off any surplus batter and allow it to rest so that it does not detach during frying.

Heat it Up: The optimal frying temperature ranges from 350 to 375 degrees Fahrenheit. If the temperature is insufficient, the fish will absorb oil and become soggy. Conversely, if the temperature is excessively high, the crust may burn before the fish is fully cooked.

Don’t Overcrowd the Oil: Fry the fish in batches to maintain the oil's temperature, preventing sogginess. A deep fryer is excellent for deep-frying catfish, while a cast iron skillet is a superb choice for pan-frying.

Drain on a Wire Rack: Place a baking sheet lined with paper towels beneath the wire rack to absorb any dripping grease. This will help maintain the crispiness of the fish.

Serve Right Away: It is essential not to let the fish sit for too long. The best time to serve is within 5 to 10 minutes after frying, while it is still hot and exceptionally crunchy.

A nice simple and delicious soulfood recipe to try !

Soul Food Recipe INGREDIENTS:

2 pounds catfish fillets -- 1/2 inch thick
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 cups cracker meal or coarsely crushed unsalted crackers
1 cup vegetable oil

Soulfood Recipe Instructions :
1. Trim the catfish of any skin or membrane. Stir the garlic powder, salt, and pepper together in a small bowl.
Sprinkle the mixture over both sides of the fillets. Dredge the fillets in the cracker meal, pressing gently so the meal sticks to both sides of the fillets. Shake off the excess and set the fillets aside.

2. Heat the oil in a large heavy skillet over a medium heat until a little cracker meal sprinkle in the oil gives off a lively sizzle. Slip the fillets into the skillet and fry, turning once, until the fillets are cooked through and golden brown on both sides, about 8 minutes. Remove and drain on paper towels before serving...and the soulfood recipe of catfish is ready to serve...nice ! Enjoy it !
Soulfood-recipes:delicious-sweet-potato-pie

Soul Food Recipe-Neckbone Soup

Neckbone soup is a delightful and soothing dish brimming with flavor. In this recipe, pork neck bones are mixed with diced tomatoes, potatoes, and carrots, then simmered on the stove until they become tender. This robust and flavorful soup is simple to prepare and will warm both your heart and stomach!

Homemade soup is among the simplest dinners to prepare. It is cost-effective and packed with nutritious ingredients. This straightforward pork neck bones soup recipe requires only 5 minutes of preparation time. Everything is cooked in a single pot, allowing it to simmer gently on the stove until tender.

For more recipes featuring pork neck bones, consider Baked neck bones, Air fryer neck bones, or Instant pot neck bones! All of these options are incredibly easy and delicious!

The meat is savory and has a melt-in-your-mouth quality. When paired with biscuits, dinner rolls, or cornbread, this meal is one you will want to make repeatedly!

This recipe is also excellent for meal preparation, as you can save any leftovers for convenient work lunches or serve them for dinner the following day.

Recipe ingredients:

Pork neck bones: You will need 2 pounds. It is advisable to select meatier packages of neck bones for this recipe, as they can vary in size, with some packages containing more meat than others.

Water: Just enough to cover the neck bones.

Tomatoes: A can of diced tomatoes adds sweetness and complements the pork neck bones well.

Garlic and onion: These ingredients are essential for imparting a savory flavor to any great soup.

Seasonings: Salt and black pepper to taste, along with beef bouillon to enhance the richness of this soup.

Lipton onion soup.

Chopped vegetables: A mix of shredded carrots and cubed potatoes.

How to prepare neckbone soup:

To eliminate any impurities, I prefer to boil the pork neck bones in water for a few minutes. This ensures that the soup I prepare later will be free of any undesirable bits.

Begin by placing pork neck bones into a heavy-bottomed pot. Pour in enough water to cover the bones and bring it to a boil. Once boiling, drain the water while leaving the bones in the pot.

Next, open a can of diced tomatoes and incorporate it into the pot along with its juice. Chop onions, celery, and mince garlic, then add these ingredients to the pot as well. Stir the mixture and add additional water. Allow it to cook for one hour.

In the meantime, peel and chop the potatoes into your desired size and shape. Add them to the soup and continue cooking for an additional 20 minutes.

What type of meat is this?

Pork neck bones are a cost-effective cut of meat that can create a delightful soup or stew. These neck bones are sourced from the neck or collar region of the pig, or any other animal you may be using. Beef and turkey neck bones are also popular alternatives.

Although this cut primarily consists of bones, it does have some meat that resembles the flavor of oxtails or short ribs. This contributes a rich and savory taste to any dish while remaining an economical dinner choice.

A common issue with neck bones is that they may become tough if not cooked properly. The optimal method for preparing neck bones is to cook them slowly over low heat until the meat is tender and falls off the bone. Soups and stews are excellent cooking methods for this, ensuring that the meat does not turn out tough or dry.

Substitutions:

For neck bones, you may opt for beef or turkey neck bones instead.

For diced tomatoes, consider using 2 to 3 fresh medium tomatoes or 2 tablespoons of tomato paste.

Instead of water, you can use beef stock or vegetable broth for enhanced flavor.

Shredded carrots can also be a suitable addition to this recipe.

For potatoes, small baby potatoes or fingerling potatoes can be used in place of larger varieties.

Variations:

The wonderful aspect of homemade soups is the flexibility to incorporate any ingredients you prefer, resulting in a delicious outcome. Here are a few of my preferred variations on this simple soup recipe.

Feel free to add your favorite vegetables or any that you have available. Frozen mixed vegetables, celery, cabbage, chopped mushrooms, or green beans are all excellent choices.

For a more tomato-rich soup, consider using additional diced tomatoes or 1-2 cans of tomato sauce.

If you possess meatier neckbones, searing them prior to adding the other ingredients to the pot can enhance the flavor significantly.

To transform this soup into a stew, reduce the amount of liquid used!

Frequently Asked Questions

How long does it take for neckbones to cook?

Neck bones are quite a tough cut of meat, requiring approximately 1.5 to 3 hours to achieve tenderness.

What do neckbones taste like?

Neck bones possess a robust meaty flavor akin to that of oxtails or short ribs.

How much water do you need to cook neck bones?

Add just sufficient water to fully cover the neckbones. It is essential to have enough liquid to cook the neckbones until they are tender, but not so much that the flavor becomes diluted.

What are neck bones used for?

Neck bones can be incorporated into soups or stews for added flavor, utilized to create broth or stock, or prepared with gravy for a comforting dish served over rice.

Leftovers

You can keep neckbone soup leftovers directly in the pot in the refrigerator, ensuring it is completely cooled. Alternatively, transfer the soup leftovers into containers and refrigerate for up to 5 days, ensuring they are covered with a lid.

Reheat in the microwave or on the stove until thoroughly heated.

You may also enjoy

Wild boar recipe
Ninja Foodi potato soup
Ground venison recipe
Slow cooker turkey wings recipe
Instant pot turkey necks
Turkey necks in crock pot

We hope you enjoy this neckbone soup recipe as much as we do.

Notes

Reheat in the microwave or on the stove until thoroughly heated.

A great soulfood recipe to try !

Soulfood REcipe INGREDIENTS

1 Package of neckbones
1 Package of frozen corn, peas, okra and lima beans
2 cans of stewed tomatoes
A dash of Lawry's seasoned salt
Add black pepper to taste
Add two large bay leaves
2 chopped large yellow onions.

Soulfood REcipe INSTRUCTIONS
Cook neckbones in a large dutch oven or a really large pot. Add onions season salt and pepper, skim fat and slim off the meat. Cook until it is so tender that the meat falls off the bone. You can leave the bones or remove them. Add the veggies and the bay leaves and stew for 45 minutes
on low heat. At this time make some jiffy corn bread. The soul food recipe of neckbone soup is ready to serve...enjoy it !
soulfood-recipes-delicious-sweet-potato-pie.

Delicious Sweet Potato Pie

A nice soulfood recipe to try !

INGREDIENTS

4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk

INSTRUCTIONS

Boil the potatoes until tender. When you stick a fork in them it should go in easy but you don't want them to fall apart. Let the potatoes cool and then peel them. Put the potatoes in a large mixing bowl and mash them thoroughly with a potatoe masher.

Melt the butter and pour it and the other ingredients in the bowl of potatoes. Stir until well mixed. Whether you used a ready made pie crust or just cookies, pour the potatoes mixture into the crust. Put into an oven preheated to 375 degrees. Cook for about 35-40 minutes or until a toothpick inserted in the center comes out dry. The soulfood recipe of potato pie is ready to serve....! Cool. Enjoy the Delicious Sweet Potato Pie recipes !!!

coleslaw recipe

Delicious Sweet Potato Pie VIDEO :

MEETING HOUSE SOULFOOD POTATO SALAD

MEETING HOUSE SOULFOOD POTATO SALAD

INGREDIENTS:

1 1/2 Pounds Unpeeled waxy boiling Potatoes scrubbed
Water
3 Tablespoons Olive oil
2 Tablespoons Lemon juice
2 Tablespoons White wine or apple juice
2 Tablespoons Dijon mustard
1/2 Teaspoon Salt
2 Hard-cooked eggs finely chopped
1 Cup Celery, finely diced
1/4 Cup Shallots or onion, finely chopped
1/4 Cup Green or sweet red pepper, Finely chopped
2 Tablespoons Sweet or dill pickle relish

INSTRUCTIONS

Cook potatoes in water to cover until tender, about 30 minutes.
Drain and cool thoroughly. Peel potatoes and cut into 1-inch cubes.
Place in mixing bowl. Whisk olive oil with lemon juice, white wine,
mustard and salt. Pour over potatoes.
Add chopped eggs, celery, shallots, green pepper and pickle relish.
Mix thoroughly. Cover and refrigerate overnight to blend in flavors.Cool. Enjoy the MEETING HOUSE SOULFOOD POTATO SALAD recipes !!!

MEETING HOUSE SOULFOOD POTATO SALAD VIDEO :

SOULFOOD SEAFOOD GUMBO

SOULFOOD SEAFOOD GUMBO

INGREDIENTS:

2 quarts beef stock or canned beef broth
1 cup smoked ham, chopped
2 bay leaves
2 tablespoons crushed red pepper -- flaked
1 tablespoon salt
3 tablespoons vegetable oil
3 cups okra, frozen or fresh
2 large onion, chopped
1 green bell pepper -- cored, seeded,and minced
2 stalks celery chopped
2 cloves garlic, minced
1 16 - oz can whole tomatoes
1/4 cup catsup
1 tablespoon hot pepper sauce
1 tablespoon worcestershire sauce
1/2 teaspoon dried thyme
1 pound shrimp
1 pound crab meat or 6 hard-shell crabs cooked and cleaned
1 bunch scallions, chopped
12 oysters, shucked with liquid
1 cup cooked rice, plus more for serving
1 tablespoon gumbo filŽ

INSTRUCTIONS

1. Combine the stock, ham, bay leaves, red pepper, and 2
teaspoons of the salt in a large kettle. Heat to boiling over
high heat. Reduce the heat to a simmer, cover, and cook
1 hour.

2. Meanwhile, make the roux: Heat the bacon drippings
in a skillet over a medium heat. Stir in the flour until
absorbed.Cook over very low heat, stirring constantly, until
flour is dark brown and the roux smells nutty, about 25
minutes. Be careful not to burn the flour or the roux is
ruined.

3. In a separate large skillet, heat the oil over medium
heat. Add the okra, onions, green peppers, celery, and
garlic. SautŽ until almost tender, about 10 minutes. Add
the tomatoes and cook 5 minutes longer.

4. Add the sautŽed vegetables and the roux to the hot beef
stock along with remaining 1 teaspoon of salt, the catsup,
hot pepper sauce, Worcestershire sauce, and thyme.
Reduce the heat to very low and simmer, covered, 1 hour.

5. Stir in shrimp, crabmeat, and scallions into the gumbo.
Cook 10 minutes. Add the oysters, rice, and gumbo filŽ
and cook 10 minutes. Check the seasoning and serve
over rice. Enjoy !