Gumbo, Creole

By Floridaberry

Ralph & Kacoo Cookbook page 252

Ingredients

• 2 frying chickens
• 1 pound sausage, cut into 1 inch pieces
• 2 ham hocks
• 2 large onions, chopped
• 8 cloves garlic,minced
• 1 stalk celery, chopped
• 1 quart okra, chopped
• 6 large tomatoes or 2 cans tomatoes, chopped
• 2 green peppers, chopped
• 1 teaspoon cayenne
• 1 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon black pepper
• 1 cup green onions, chopped
• 1/2 cup parsley, chopped

Preparation

Step 1

Use a large gumbo pot and place the ham hocks with 2 quarts water into pot. Boil for 45 minutes. Leave on stove. Cut up chicken; discard fat and skin. Salt and pepper well. In a large skillet add oil to cover bottom. I like to fry the chicken and sausage pieces first to brown. By this time yoou have accumulated some nice brown on your skillet bottom. Add onions, garlic and celery at once and stir. When onion is wilted, pour this mixture into the gumbo pot. Add a small amount of oil into the same skillet and fry okra until dry, stirring while cooking. Add tomatoes and simmer for at least 15 minutes. Turn into gumbo pot. Add all other ingredients, except green onions and parsley. Bring to simmer and cook for 1 hour. Do not boil. Serve hot over fluffy rice and sprinkle with chopped green onions and parsley. Serves 6 to 8