BILOXI -- For the O'Keefes, cooking is not only a family tradition, it is also a sibling rivalry.
One brother and four sisters took to the stovetop last Sunday to decide who makes the best gumbo.
"This is a little internal, family competition," said John O'Keefe, who helped put the competition together. "Everybody thinks that they can cook the best gumbo, so this has been brewing for the last couple of months."
Siblings, Justin O'Keefe of Biloxi; Mercedes O'Keefe-Huval of Lafayette, La.; Cecilia O'Keefe-Neustrom of Lafayette; Kathryn O'Keefe-Kaye of Madison; and Susan O'Keefe-Snyder of Ocean Springs, battled it out for gumbo supremacy.
"They are all very good cooks," John O'Keefe said. "They've all been cooking for most of their lives, and I can honestly say they all have very unique talents as far as creating something special."
The O'Keefe's cooking tradition goes back many generations. They've had members of the family own restaurants and have published a family cookbook called "Cooking on the Coast" that the late Rose Annette O'Keefe complied.
As far as the competition, Justin O'Keefe's seafood gumbo with a kick won the inaugural O'Keefe family cookoff, and he praised the freshness of local seafood and his sisters for teaching him how to cook. "I believe my gumbo is the best, because it has the best flavor, it has the best seafood, the freshest seafood from right here on the Mississippi Gulf Coast and I believe it has the best okra," Justin O'Keefe said. "Actually, my older sisters taught me how to cook so it came back to haunt them today, because I've learned a little bit from each one of them."
Justin O'Keefe was so confident in his gumbo recipe that he wore a "Gumbo Champion" T-shirt during the competition.
"We were basically looking for two things: appearance and taste," said Dave Duhon, one of the judges. "The winning gumbo had the combination of all the things that we look for in good gumbo."
According to Duhon and fellow judge Martha Reichard, owner of Martha's Tea Room in Ocean Springs, the competition was extremely close.
"Very close," Reichard said. "We had two judges that were for one and two judges that were for the other."
"They were all excellent," Duhon said. "Based on (Reichard's) experience that gumbo needs to have okra, and only one we knew had okra in it and that was the one we picked."
Justin O'Keefe said his winning gumbo comes from the gumbo recipe found on pages 52 and 53 in the "Cooking on the Coast" cookbook and that he varies the Worcestershire sauce, Louisiana hot sauce, salt and pepper as he goes according to his personal taste.
"The competition was one of the toughest ones that I've ever had," Justin O'Keefe said. "I had to go up against four of my sisters and two of them are from Lafayette, La. But I had my wife here to support me, and we brought home the victory today.
"(My sisters) are going to really suffer for that over the next year."
Here is Justin O'Keefe's winning recipe, found on pages 52 and 53 of "Cooking on the Coast"
FLORENCE'S GUMBO
5 pounds of fresh shrimp, peeled
6 large crabs, cleaned with back removed, then halved
1 cup flour
1 cup oil
6 quarts water
1/2 bell pepper, minced
1 onion, minced
3 stalks celery, minced
1 pound chopped okra
1 can tomatoes chopped
1 small can tomato paste
Kitchen Bouquet
Bay leaf
Lea & Perrins Worcestershire sauce
Louisiana hot sauce
Salt
Pepper
Make a roux of oil and flour, 1 cup of each. Cook on stove at medium heat until golden brown. Set aside. Chop finely and sauté in oil 1/2 bell pepper, 3 stalks celery and onion. Add to seasonings, chopped okra, tomatoes, tomato paste. Season to taste with salt, pepper, Kitchen Bouquet, Worcestershire sauce, bay leaf, hot sauce and whatever else you can find. Add water to seasonings and then add roux. Cook for about 15 minutes and add crabs. When the gumbo is starting to look like it might want to be ready, add the shrimp.
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