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CAJUN GUMBO

List of Ingredients




1 whole chicken, cut into 8 pieces
3 pounds okra
1 cup butter, divided
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
2 garlic cloves, minced
1 pound sausage, cooked and cut into 1/2 inch pieces
1 pound ham, cooked and cubed
1 pound small or medium shrimp, washed and deveined
1 pound crab meat, cleaned
Filé powder
Hot pepper sauce
Cooked rice, for serving



Recipe



Boil chicken pieces in 1 gallon of lightly salted water for
approximately 1 hour, or until done. Reserve the chicken broth for
the base of the gumbo.

Wash okra and dry with a paper towel. Cut off the ends of the okra
and slice into round pieces. Sauté the pieces in a skillet with
1/2-cup of the butter until all of the slime has left the okra. This
takes 1/2 hour to 45 minutes. You must stir the okra throughout this
process to keep it from sticking to the bottom of the pan.

Sauté the onion, green pepper, and celery in remaining 1/2-cup butter
until lightly browned. Place the cooked okra and onion mixture into
the chicken broth. Add the basil, thyme, bay leaves, and garlic to
the broth. Bring to a boil and let simmer for 15 minutes.

Remove skin and bones from chicken, and cut into bite sized pieces,
and set aside. Add the chicken, sausage, and ham to the broth at the
same time. Return mixture to a boil. Add the shrimp and crabmeat, and
cook for another 5 minutes. Season with filé, black pepper, and hot
pepper, to taste.

Serve with rice.

Yield: 10 servings
Prep Time: 30 minutes
Cooking Time: 2 hours 0 minutes

Recipe courtesy Janet Hill
TVFN, Special, Show #SPNBSP02: NBA Cafe: Most Valuable Moms
posted by Jamie Rahm on meat-lovers