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1
Slice ham from bone if using ham on the bone.
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2
Cut ham into small cubes.
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3
Place ham bone or ham hocks in large stock pot and add 4 quarts water.
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4
Bring to boil over high heat, reduce heat, cover and simmer 3 to 4 hours.
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5
remove ham bone and discard.
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6
Reserve stock.
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7
Peel and devein shrimp, separately reserving shrimp and shells.
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8
Rinse shells lightly and place in saucepan with 6 cups of water.
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9
Bring to a boil over high heat, then simmer for 45 minutes.
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10
Strain stock and set aside.
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11
Saute sausage in 1 teaspoon olive oil in dutch oven until browned.
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12
Remove from pan and set aside.
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13
Do not wash pan.
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14
add ham cubes and saute.
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15
Remove from pan, then add chicken and saute til browned.
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16
Remove from pan.
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17
Without washing pan, add fresh orka; season lightly with salt and pepper, and saute until lightly browned.
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18
Add 2 to 3 tablespoons olive oil if needed.
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19
(If using frozen okra, place on baking sheet and bake at 375 degrees until lightly browned, about 20 mins., then saute as directed) Add onions and saute until translucent.
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20
Add tomatoes and cook, stirring, about 30 minutes, until okra is no longer slimy.
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21
transfer okra mixture to large stockpot.
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22
Add 2 cups shrimp broth, 2 cups ham broth and stir.
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23
Add parsley, thyme, bay leaves and salt and pepper to taste.
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24
Simmer for 1 1/2 hours.
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25
Add ham, sausage and chicken, cover and simmer 1 to 1 1/2 hours.
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26
Add 1 1/2 to 2 cups shrimp broth, 3 cups ham broth and simmer, covered, stirring occasionally, 1 to 1 1/2 hours longer.
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27
(It may be necessary to add some of the broth earlier if meat appears dry.
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28
).
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29
Season the shrimp lightly with salt, pepper and Cajun seasoning to taste.
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30
Saute in 2 to 3 tablespoons olive oil until pink, 3 to 4 minutes.
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31
Remove from pan.
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32
When ready to serve, add shrimp and crab legs to gumbo and simmer, covered for 2 m inutes.
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33
Discard bay leaves.
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34
Serve over rice.
