Gumbo

Most of the time is spent simmering. Great gumbo takes some time!

Ingredients

• 1lb. sausage (kielbasa) or other hot smoked sausage cut into 1/4-inch slices, 4 chicken breast halves(skinned), 1/4 to 1/3c vegetable oil, 3/4c flour, 1c chopped onion, 1/2c chopped green bell pepper, 1/2c chopped celery, 2qt. hot water, 3 garlic cloves (minced), 2 bay leaves, 2t creole seasoning, 1/2t thyme, 1T Worcestershire sauce, 1/2 to 1t hot sauce, 1/2c sliced green onion, 1/4t salt, 1/2 to 1-lb shrimp(cleaned and deveined), 10 oz pkg(frozen)okra, Gumbo file (optional)

Directions

Brown sausage in pot over medium heat. Remove to paper towels, leaving drippings in pot. Brown chicken in drippings; remove to paper towels, reserving drippings.

Measure dripping, adding enough vegetable oil to measure 1/2c. Heat in pot over medium heat until hot. Add flour to oil; cook stirring constantly, until roux is the color of chocolate.

Add onion, green pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts; add garlic, bay leaves, Creole seasoning, thyme, Worcestershire sauce, hot sauce and okra. Reduce heat and simmer, uncovered 1 hour.

Remove chicken; let cool. Return sausage to pot; cook gumbo 30 minutes. Stir in green onion; cook uncovered another 30 minutes. Add salt, if desired,. Bone chicken breasts and cut into pieces. Add chicken and shrimp to gumbo and cook until thoroughly heated. Remove bay leaves.

Serve over rice. Sprinkle with gumbo file, if desired.

Submitted 6/13/05.
Source: old recipe
Submitted By: Michelle Lamb
Lambx2@aol.com
Gumbo