Preparation:
Day before: In a large pot and 3 quarts water, cook pork shoulder ham until
meat is tender and easy off bones. Cool -- save water for stock. Trim meat
and
cut into cube-sized pieces. Set aside. Cool liquid, skim off fat.
Day of: In a large pot, sauté green peppers, celery, onions, garlic, okra
and
parsley in bacon fat. Cook slowly until okra is no longer stringy and is
slightly browned. Add cubed ham, water stock, tomatoes, paprika, sugar, lea
and perrins, black pepper and salt. Simmer 3 hours. Add shrimp, crab meat
and
oysters for the last 10 minutes. Serve over cooked rice. Tabasco sauce is
used
in the South. Chicken can also be added. Freezes well. |
