Recipe: Chicken-Ham-Seafood Gumbo [edit]

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[edit] Ingredients

3	lb.) fryer
1	qt. water
1	c. oil
1	c. plain flour
1	(16 oz.) frozen cut okra (or fresh)
2 ½	c. chopped celery
½	c. chopped green pepper
2	med. onions, chopped
4	cloves garlic, minced
¼	lb. ham, chopped
1	(12 oz.) jar oysters, undrained
6	blue crabs (fresh), cleaned
	broken in half
1	(8 oz.) tomato sauce
1	tbsp. chopped fresh parsley
2	bay leaves, crumbled
2	tbsp. browning
	seasoning sauce (I can't find)
2	tsp. Creole seasoning (use sparingly, hot) (I use McCormick seafood)
1	tsp. dried whole thyme
¼	tsp. garlic powder
1 ½	tbsp. Worcestershire sauce
¼	tsp. liquid smoke
	Juice of ½ lemon
	Hot cooked rice
	Gumbo file (opt. but good)

[edit] Preparation

Step 1

Place chicken in Dutch oven; add water. Bring to a boil; cover and cook slowly until done. Remove chicken from broth; reserving broth. Cool and remove chicken from bones. Cut meat into bite size pieces; set aside.

Step 2

Combine oil and flour in heavy 5 quart Dutch oven (I use large iron skillet) until copper penny color. This has to be done slowly! Add okra, celery, green pepper, onion and garlic. Cook, stirring occasionally for 30 minutes. Add broth, chicken and next 13 ingredients. Stir well. (I then have to remove this to stock pot.) Simmer, uncovered for 3 hours or longer. Stirring occasionally. Serve over rice. Yield: 3 1/2 quarts.