"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gumbo Recipe

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

Amy and Sarah Hollister
Added: Friday, October 10, 2008


3 lg. boneless skinless chicken breast halves
1 lb. smoked sausage, cut into 1/4-inch slices
salt and pepper
1/4 c. vegetable oil
1/2 c. flour
5 T. margarine
1 lg. onion, chopped
8 cloves garlic minced
1 green pepper, chopped
3 stalks celery chopped
1/4 c. Worcestershire sauce
4 c. hot water
5 beef bouillon cubes
14 oz. stewed tomatoes with juice
4 green onions, sliced, white and green parts
1/2 lb. small shrimp, peeled, deveined and cooked
2 c. frozen sliced okra
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish

Season chicken with salt and pepper. Heat oil in heavy bottomed Dutch oven over medium-high heat. Cook chicken until browned on both sides and remove. Add sausage and cook until browned, then remove. Sprinkle flour over oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool. Return Dutch oven to low heat and melt remaining 3 tablespoons margarine. Add onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire, salt and pepper to taste and parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add chicken and sausage. Bring to boil, then reduce heat, cover and simmer 45 minutes. Add tomatoes and okra. Cover and simmer 1 hour. Just before serving add green onions, shrimp and chopped parsley.




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