Creole Chicken Gumbo
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INGREDIENTS STOCK
3-1/2 to 4 pounds chicken pieces, skinned
3 quarts water
2 ribs celery, with leaves
1 carrot, cut in thirds
1 medium onion, quartered
1 bay leafGUMBO
1/3 cup Crisco Shortening or Crisco oil
1/2 cup all-purpose flour
1 pound okra, washed and cut in 1/4-inch pieces
1 cup chopped onion
3/4 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
1/4 cup chopped fresh parsley
2 cloves garlic, pressed
1 bay leaf
3/4 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/2 teaspoon dried basil leaves
1 (14-1/2 ounce) can whole tomatoes, undrained
1/2 pound lean ham, cubed
1 pound smoked sausage, sliced
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper, or to taste
1/8 teaspoon hot pepper sauce, or to taste
9 cups hot cooked rice, without salt or fatFOR STOCK - Place chicken, water, celery, carrot, onion, and bay leaf in a large Dutch oven or kettle. Bring to a boil. Simmer for 25 minutes, skimming foam and fat from top. Remove chicken with a slotted spoon and cool. Remove meat from bones and reserve. Return bones to stock. Continue simmering.
FOR GUMBO - Heat shortening or oil in a large Dutch oven or stock pot. Add flour gradually. Cook and stir until medium brown. Add okra, onion, celery, green and red bell pepper. Cook and stir until okra is tender. Add green onions, parsley, garlic, bay leaf, thyme, marjoram, basil, undrained tomatoes, ham and chicken meat.
Srain stock. Stir slowly into gumbo. Cook sausage and drain well. Add to gumbo. Simmer 1-1/2 hours, stirring occasionally. Add Worcestershire sauce, salt, pepper, cayenne and hot pepper sauce. Remove bay leaf before serving.
To serve, spoon desired amount of rice into individual soup bowls. Ladle gumbo over rice.
Makes 18 (1 cup) servings