Recipe - Smoked Chicken And Pepperoni Gumbo

Spice mixture:
One fourth teaspoon White pepper
One fourth teaspoon Red pepper
One half teaspoon Black pepper
One half teaspoon Thyme
1 teaspoon Dry parsley flakes
One half teaspoon Gumbo file powder
(optional)
Vegetables:
2 cup Onion
2 cup Green pepper
2 cup Celery
meats:
2 Smoked chicken breasts.
12 Inches pepperoni.
broth:
6 cup Chicken broth

Prepare vegetables. Cut half in larger hunks (say One half inch) and cut rest in
fine chop (or use food processor).

Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chicken, you may
get away with using a small amount of liquid smoke. I would guess no more
than One fourth teaspoon. one stick (about 12 inches) pepperoni, cut into
moderately thick slices. (say 1/8 inch or about twice as thick as pre cut or sliced up
pizza pepperoni usually is)

Preparation: Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 34 minutes,
stirring constantly. Then add the rest of the vegetables and cook for about
5 minutes more on medium heat, stirring frequently. Then add spice mixture
and stir to incorporate. Stir in about 2 tablespoon dry roux. Add the broth
and the pepperoni slices. Turn heat down to medium low and simmer for at
least One half hour or until vegetables are tender and flavors are merged. About
5 minutes before serving, add the chunks of chicken breasts to the mixture.
At the same time, add more roux to thicken if desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones and skin in cheese
cloth and place in the mixture at the same time as the pepperoni. Remove
all the bones and all the skin before stirring in the chicken pieces.

Makes 8 to 10 servings.

== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50