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

Pat Simmons
Added: Thursday, June 11, 2009


2 boneless chicken breasts (barbecued)
1/4 lb. smoked ham
1 lb. smoked kielbasa sausage
6 Tbsp. olive oil
1 large sweet onion (finely chopped)
4 celery ribs (chopped into 1/4" pieces)
3 cloves garlic (crushed)
1 tsp. thyme
1 tsp. coriander
dash lemon pepper
1 (14.5 oz.) canned stewed tomatoes (Italian style)
1 (14.5 oz.) diced tomatoes with green chilies
Tabasco sauce (optional)
1 red or green bell pepper (seeded & cut into 1/4" pieces)
About 4 c. chicken broth
2 Tbsp. McCormick's real chicken base
Roux mixture (melted butter w/flour)

Barbecue the meat to get smoke flavor through all. Cut into small cubes. Gumbo should always have a mild smoky flavor. In olive oil, saute onion, celery, garlic, and bell pepper. Cook about 10 minutes or until translucent. In Nesco or a 5 quart pot add about 4 cups of chicken broth and 2 tablespoons McCormick's real chicken base (this is a paste). Add all meat and sauteed vegetables. Add thyme, coriander and a dash of lemon pepper. Add both cans of tomatoes. Salt and pepper to taste. Add a dash of Tabasco sauce if desired. Simmer for about 2-3 hours. Thicken with a roux mixture of melted butter and flour. Serve over a bed of cooked long grain rice. Note: Gumbo thickens if left overnight so you may need to thin it with chicken broth.

Personal Notes:
Personal Notes:
This recipe is from James Peterson's "Splendid Soups" cookbook.




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