Barbara Spiegel’s Cape Cob Gumbo

Name: Barbara Spiegel’s Cape Cob Gumbo
Yield: 10–12 servings
Cuisine: Japanese
Ingredients: ½ cup corn oil; 1½ cups finely chopped onion; 1½ cups finely chopped celery; 1 cup finely chopped carrot; 3 large garlic cloves, finely chopped; 2 medium red bell peppers, finely chopped; 2 medium yellow bell peppers (or substitute green), finely chopped; ¾ pound Canadian bacon, finely chopped; 2½ pounds okra, trimmed and sliced; 1–2 teaspoons cayenne pepper; 28-ounce can peeled tomatoes, crushed (or pressed through food mill); 15 cups broth (see Note); 5 pounds littleneck clams, well scrubbed; 2½ pounds sea scallops; 9 cups freshly cooked long-grain white rice (2½ cups raw); 9 cups freshly cooked long-grain white rice (2½ cups raw)

Preparation info

10–12
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Barbara Spiegel summers in Falmouth, on the Cape. One big dinner party she gave there featured this Louisiana-style soup-stew—transformed to a different kettle of fish by its Massachusetts ingredients. What both gumbos have in common is okra, used as a thickening agent.

Ingredients

½ cup corn oil
1½ cups finely chopped onion
1½ cups

Americas
Middle East
Asia
Japan
China
United States
India
Dinner
Caribbean
South America
Gluten-free
Louisiana
Summer

Method

Heat ¼ cup oil in large, heavy skillet; add onion, celery, and carrot. Cook over medium heat, stirring occasionally, for 10 minutes. Add garlic and peppers; cook, stirring occasionally, until peppers soften, about 10 minutes. Transfer to large soup pot.
Heat remaining