| 20 | 21 | 22 | 23 | 24 |
| 1 | 13 | 26 | 38 | 51 |
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2
1
1
1
1
4
1
1
1
Cup Sliced okra OR one 10-oz package frozen whole okra, sliced
/2 Inch thick
Cup Chopped onion
/2 Cup Chopped green pepper
/2 Cup Chopped celery
Cloves garlic, minced
Teaspoon Salt
/2 Teaspoon Pepper
/4 Teaspoon Ground red pepper Hot cooked rice
For roux, in a heavy 2-quart saucepan stir together flour and oil till
smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce
heat to medium. Cook and stir constantly about 15 minutes more or till a
dark, reddish brown roux forms. Cool.
In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in roux.
Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt,
pepper, and red pepper. Cover; cook on low-heat setting for 10-12 hours or
on high-heat setting for 4 1/2 to 5 hours. Skim off fat. Serve over rice.
Chicken Okra Gumbo with Sausage
=
3
==============================
4 lb. chickens, cut up
1
2
1
1
1
1
2
1
1
2
1
1
3
2
1
1
/2 Cup Veg. oil
Pound Sliced okra
/2 Cup Flour
Gallon Water
3 oz. Kosher smoked sausage
Pound Chicken gizzards, cut up
Medium onion, chopped
/4 Bell pepper, chopped
Whole bulb garlic, chopped
Tablespoon Chopped parsley
Tablespoon Sugar
6 oz. cn. tomato paste
Large tomatoes OR 1 Can Whole tomatoes [16 oz.]
Bay leaves
Pinch Thyme
Tablespoon Gumbo file'
Salt & Pepper to taste
Brown chicken pieces in some of the oil; remove from pot. Brown okra and
remove from pot. Add rmainder of oil and flour, stirring constantly untill
roux is a rich brown.
Add okra and water to roux, blending well. Add chicken, sausage, gizzards,
and remaining ingredients except file'. Salt and pepper to taste. Cook for 1
1
/2 to 2 hrs.
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