Recipe - Chicken-Sausage Gumbo

3 qt Water
1 (45 pound) chicken
2 Ribs celery with leaves
1 Carrot; cut in fourtbs
1 Onion; cut in fourths
2 Bay leaves
1 teaspoon Salt
1/3 cup Oil
One half cup Flour
1 pound Frozen cut or sliced up okra
1 cup Chopped onion
Three fourths cup Chopped celery
One half cup Chopped green pepper
One half cup Chopped green onions
2 Cloves garlic; chopped
2 Bay leaves
1 teaspoon Thyme
1 teaspoon Marjoram
1 teaspoon Basil
1 cn (14.5oz) tomatoes;
undrained
One half pound Ham; cubed
1 pound Smoked sausage; cut or sliced up
2 tablespoon Worcestershire sauce
1 tablespoon Salt
1 teaspoon Pepper
Tabasco to taste
Steamed rice

In a stock pot bring water to a boil. Add chicken, celery, carrot, onion,
bay leaves and salt, and simmer for 25 minutes. Remove chicken and take
meat from bones. Set meat aside and return bones to broth, continuing to
simmer. In another 4 quart pan, heat oil and flour. Cook this roux until a
nice brown color (30 minutes), stirring constantly. Add okra, onions,
celery, green pepper, and cook about 5 to 10 minutes. Add green onions,
garlic, bay leaves, thyme, marjoram, basil, tomatoes, ham and cooked
chicken meat. Strain stock and add to gumbo. Fry sausage, drain well, and
add to gumbo. Simmer 1One half hours. Add Worcestershire sauce, salt and
pepper. Add Tabasco to taste. Serve over steamed rice in a bowl. Yield: 12
to 16 servings.

COURTNEY JACKSON

(MRS. J. PRESLEY)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.