"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Gumbo Recipe

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This recipe for Gumbo, by , is from The Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joseph Bondick
Added: Tuesday, January 8, 2008


1 hen, cut up (about 4 lbs.)
1 lbs. smoked sausage cut up
1 large onion, chopped
1 cup chopped green onion
1/2 cup parsley, chopped
1 1/2 teaspoon file (if you want it)
1 large package frozen okra
3 tablespoon roux, heaping (may need more)
salt, pepper & ground cayenne pepper to taste
water as needed

In a heavy gumbo pot put in a small amount of oil, put your
onions and okra in the pot and cook over medium heat ( stir
often to keep it from sticking) until okra is no longer slimly.
Put the chicken and sausage in the pot and cover with water.
Bring water to a boil. Put in roux (3 heaping tablespoons).
Add more roux if needed. Cook on low until chicken is
cooked. After chicken is coked, take the chicken out of the
water and let cool. When chicken is cool enough to handle
take the skin off and take the meat off the bone. Put back in
water and allow to cook for about 1/2 hour.

Personal Notes:
Personal Notes:
I take the skin and meat off because my kids do not like to have
to handle the bone. When I was young the meat and skin was
left on.

You can make your own roux...equal parts oil or butter and flower. Sir often until you have the color you want.




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