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Culinary Escape to Spain
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Bill's world class gumbo

Contributed By: Bill | See all of Bill's recipes
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Active Time:  1 Hour 30 Minutes
Total Time:  2 Hours
  10 servings
RECIPE INGREDIENTS
1- cut up Chicken
4 smoked ham hocks
2 lbs hillshire farms smoked sausage
1 ( or 2) thick slices of smithfield (or dinner bell) ham
2 large cans of diced tomatos
1 14 oz can tomato sauce
1 family size bag frozen cut okra (if you can find fresh, wonderful, probably 2 lbs)
1-1/2 cup chopped celery
1-1/2 cup chopped spring onion
1-1/2 cup diced bell pepper
cajun seasoning  (at least 4 tbs)
sweet basel  (3 tbs)
pepper
franks hot sauce   1/2 Cup
roux    ( Flour & olive oil ) 3/4 cup each
2 tbs minced Garlic (or more if you want)
DIRECTIONS
In a large stock pot boil chicken and ham hocks


cut smoked sausage 1/2 in lengths and fry (pour into gumbo with grease later)


de-bone chicken, trim meat off ham hocks, cube ham.


In an iron skillet,heat olive oil, add four and stir constantly over med/high heat until the color of a penny (dark brown).


(about 10 to 15 min.) remove from heat and add celery, onions and bell pepper. This will cook veggies


and arrest the cooking of the roux.


Remove some stock from the pot and reserve, add remaining ingrediants and if you have room add back the remaining stock.(should have about 2 1/2 quarts of stock)


simmer for 1 hr on low


Probably won't need salt


If you like it HOT add crushed red peppers


serve over rice, or like soup,


Skim off olive oil makes it better and its better the next day. Good to freeze in QT size ziploc freezer bags or


plastic containers


Date Added: 06/15/2010
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