INGREDIENTS

INSTRUCTIONS

Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of
the oil with the flour and cook over moderatly low heat, stirring
occasionally, until the roux is dark mahogany in color, about 1 hour.
Do not let burn. Immediately remove from heat.  In a medium flameproof
casserole, melt 2 tablespoons of the butter  with the remaining 1
teaspoon oil. Add the sliced sausage and cook  over moderate heat until
well browned, about 5 minutes. Transfer to a  plate with a slotted
spoon. Add the ham strips to the casserole and  cook until lightly
browned, about 7 minutes; add to the plate with  the sausage slices.
Add the remaining 1 tablespoon butter and the onion to the casserole.
Cook over moderate heat, stirring constantly, until softened and
translucent, about 2 minutes. Reduce the heat to moderately low and
add the garlic, green and red bell peppers, celery and rice. Cook,
stirring, for 5 minutes longer.  Reheat the brown roux if necessary.
Scrape it into the casserole with  the vegetables and rice. Stir in the
chicken stock and lemon juice.  Bring to a boil over high heat. Add the
sausages and ham, reduce the  heat to moderately low and cook, covered,
for 25 minutes.  Stir in the cayenne, shrimp and okra and season with
salt and black  pepper to taste. Cook, stirring once or twice, for 2
minutes. Remove  from the heat.  Make the topping: Preheat the oven to
450F. In a medium bowl, combine  the flour, baking soda and salt. Cut
in the 5 1/2 tablespoons of the  butter until the mixture resembles
coarse crumbs. Stir in the  buttermilk until a soft dough forms.  On a
lightly floured surface, roll out the dough 1/2 inch thick.  Using a 2
1/2 inch round cutter, stamp out 12 biscuits.  Melt the remaining 1
tablespoon butter. Pour the hot gumbo into a  shallow 9 inch round
baking dish. Arrange the bicuits on top and  brush with the melted
butter. Bake until the biscuits are puffed and  golden brown, about 20
minutes. Typos By Jim Kirk -  captain@iquest.net by Pat Pate
patpate@tenet.edu on Sep 11, 1993  Posted to MM-Recipes Digest V4 #280
by Jim Kirk <captain@iquest.net>  on Oct 24, 1997

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 620
Calories From Fat: 312
Total Fat: 35g
Cholesterol: 128.3mg
Sodium: 1550.2mg
Potassium: 509.7mg
Carbohydrates: 50.4g
Fiber: 3g
Sugar: 7.3g
Protein: 24.9g