Chicken Gumbo 3

3-1/2 lb. chicken
2 tbsp. bacon fat
1 garlic sausage
2 med. sliced ham
2 bunches celery
2 onions
1 green pepper
1 lb. fresh okra
2 bay leaves
grated rind of 1 lemon
1/4 cup parsley
several cracked peppercorns
two or three dashes of hot sauce and cayenne pepper
2-1/2 qts. chicken stock

Cut chicken into serving pieces and brown them in bacon fat. Add garlic sausage, cut in pieces, and ham, diced. Add enough additional fat to cover the bottom of the soup kettle and add celery, onions, and green pepper, all chopped, and fresh okra, sliced. Cook, stirring until all the ingredients are nicely browned. Add cooked tomatoes, bay leaves, and the grated rind of lemon. Cover the kettle and simmer the gumbo slowly for 30 minutes. Do not let it boil. Add chopped parsley, several cracked peppercorns, and dashes of hot sauce and cayenne The gumbo should be very highly seasoned. Add chicken stock, cover the pan, and simmer the gumbo for 1-1/2 hours. Correct the seasoning and serve with rice.

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Cajun Country -- New Iberia, Louisiana