| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Kosher, Cajun, Soups |
12 |
Servings |
INGREDIENTS
| 3 |
|
4 lb. chickens, cut up |
| 1/2 |
c |
Veg. oil |
| 2 |
lb |
Sliced okra |
| 1/2 |
c |
Flour |
| 1 |
ga |
Water |
| 1 |
|
3 oz. Kosher smoked sausage |
| 1 |
lb |
Chicken gizzards, cut up |
| 2 |
|
Med onion, chopped |
| 1/4 |
|
Bell pepper, chopped |
| 1 |
|
Whole bulb garlic, chopped |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Sugar |
| 1 |
|
6 oz. cn. tomato paste |
| 3 |
|
Large tomatoes OR >>>> |
| 1 |
cn |
Whole tomatoes (16 oz.) |
| 2 |
|
Bay leaves |
| 1 |
pn |
Thyme |
| 1 |
tb |
Gumbo file' |
|
|
Salt & Pepper to taste |
| 1 1/2 |
to |
2 hrs. |
INSTRUCTIONS
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
Stir in file' during the last 1/2 hr. of cooking. Serve with hot cooked
rice in soup bowls.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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