Title: Chicken-Sausage Gumbo
Categories: Soup
Yield: 12 Servings

3 qt Water
1 (4-5 pound) chicken
2 Ribs celery with leaves
1 Carrot; cut in fourtbs
1 Onion; cut in fourths
2 Bay leaves
1 ts Salt
1/3 c Oil
1/2 c Flour
1 lb Frozen sliced okra
1 c Chopped onion
3/4 c Chopped celery
1/2 c Chopped green pepper
1/2 c Chopped green onions
2 Cloves garlic; chopped
2 Bay leaves
1 ts Thyme
1 ts Marjoram
1 ts Basil
1 cn (14.5-oz) tomatoes;
-undrained
1/2 lb Ham; cubed
1 lb Smoked sausage; sliced
2 tb Worcestershire sauce
1 tb Salt
1 ts Pepper
Tabasco to taste
Steamed rice

In a stock pot bring water to a boil. Add chicken, celery, carrot, onion,
bay leaves and salt, and simmer for 25 minutes. Remove chicken and take
meat from bones. Set meat aside and return bones to broth, continuing to
simmer. In another 4 quart pan, heat oil and flour. Cook this roux until a
nice brown color (30 minutes), stirring constantly. Add okra, onions,
celery, green pepper, and cook about 5 to 10 minutes. Add green onions,
garlic, bay leaves, thyme, marjoram, basil, tomatoes, ham and cooked
chicken meat. Strain stock and add to gumbo. Fry sausage, drain well, and
add to gumbo. Simmer 1-1/2 hours. Add Worcestershire sauce, salt and
pepper. Add Tabasco to taste. Serve over steamed rice in a bowl. Yield: 12
to 16 servings.

COURTNEY JACKSON

(MRS. J. PRESLEY)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.