Mahalia Jackson's Okra Gumbo

Mahalia Jackson’s Okra Gumbo

4 Blue crabs, lg
1 1/2 lb Beef stew meat, in 1" cubes
1 lb Link sausage, sliced
1 lb Cooked ham, cut in 1" cubes
1 lb Salt pork, cut in 1/2" cubes
1/2 lb Chicken gizzards, sliced
2 cn Whole tomatoes (1-lb 12 oz)
4 Bay leaves, crumbled
2 Onions, lg, diced
2 Gn bell peppers, lg, diced
5 Celery stalks, diced
4 Cloves garlic, crushed
2 lb Chicken wings and backs
1 1/2 lb Okra, fresh
1/4 c Sugar
1/4 c Parsley flakes, dried
Salt, pepper
Hot cooked rice
Hot pepper sauce (optional)
Crackers (optional)
4 lb Shrimp

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 onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then.

Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer.

Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until
shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to kettle.

Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes.

Add parsley flakes and remaining 2 tablespoons sugar.

Season to taste with salt and pepper. Serve at once or refrigerate and reheat later. Serve over hot
rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired.

Mahalia Jackson’s Oven Pot Roast, Creole Style

4 pounds bottom round beef roast
Small clove garlic
2 tablespoons vegetable oil
1 Medium peeled onion, sliced
1 cup water
1 1/2 bell peppers, diced
1/2 rib celery, cut in 2-inch pieces
10 peeled carrots, cut in half
2 large peeled tomatoes, chopped
1 tablespoon chopped parsley
2 small bay leaves
1 teaspoon salt
Few gratings freshly ground pepper
8 peeled potatoes

Wipe off roast with clean cloth. Insert pieces of garlic

into roast. Coat all sides well with seasoned flour.
Place roast in large roasting pan with vegetable oil and onion.

Roast uncovered in preheated 500 degree oven 30 minutes
until browned on all sides.

Remove from oven, reduce oven temperature to 300 degrees.

Surround roast with peppers, celery, carrots, tomatoes,
parsley, bay leaves and water. Season with salt and pepper.

Cover, oven-roast 1 1/2 hours. Add potatoes, roast
1 hour longer. Remove lid to brown vegetables and reduce
stock. Roast about 1/2 hour longer. Correct seasonings.

Remove roast and vegetables to heated platter.
Heat stock over direct heat to brown and thicken gravy.

Spoon gravy over sliced meat and vegetables.
Serves 10-12.

[i]Source: Celebrity Cookbook column,
Evening Independent newspaper, Apr 19, 1967

“Mahalia Sings For The Gospel And For Her Supper
Cooking Inspires Her Singingest Best by Johna Blinn”[/i]
The Evening Independent - Google News Archive Search

Mahalia Jackson’s Stuffed Crabs

4 hard shelled crabs (cook in salted boiling water 15 minutes)
1 cup cooked crab meat
1 tablespoon fresh lemon juice
1/2 bell pepper, minced
2 tablespoons minced celery
1/2 tablespoon minced onion
2 tablespoons vegetable oil
1/4 cup toasted bread crumbs
1 tablespoon butter (or vegetable oil)
1 tablespoon minced parsley
Pinch powdered thyme
Few sprinkles garlic powder
1/2 teaspoon salt
Few gratings freshly ground pepper

Wash crabs well, drain well. Crack claws with nut cracker,
pull off hard shells, discard spongy tissue. Pick over,
carefully removing meat from claws and back. Discard stiff
tendons and bits of shell. Scrub shell well, set aside.
Add meat from crabs to other crab meat in mixing bowl,
sprinkle with lemon juice. Let stand 15 minutes.
Saute pepper, celery and onion in 2 tablespoons vegeta-
ble oil 5 minutes (or until vegetables are tender).
In separate skillet, brown bread crumbs in butter (or oil)
over low heat. Add cooked vegetables, half the bread crumbs
to crab meat with parsley and seasonings, mix well. Stuff
shells (or use aluminum foil in crab shaped molds). Put in
baking pan. Brown in preheated 400-degree oven 15 minutes.
Serve with wedge of lemon as appetizer.
Serves 4.

AFTERTHOUGHTS: · Mahalia’s advice for brave cooks,
“Use uncooked crab meat for freshest, best-flavored stuffed
crab.” Kill crab by sticking a small sharp knife or ice pick
between the eyes. In the interest of time (it takes about
2 1/2 dozen crabs to yield 1 cup fresh crab meat), buy
cooked crab meat from fish shops or supermarkets.

[i]Source: Celebrity Cookbook column,
Evening Independent newspaper, Apr 19, 1967

“Mahalia Sings For The Gospel And For Her Supper
Cooking Inspires Her Singingest Best by Johna Blinn”[/i]
The Evening Independent - Google News Archive Search

My Mom loved Mahalia Jackson and had all of her records. She used to play her records until she literally wore them out. “Joshua Fought The Battle of Jerico” was one of Mom’s favorites.

There are some of her music videos (from old TV appearances and concerts) on YouTube.