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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Gumbo (Chicken, Seafood, or Port) Recipe

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This recipe for Gumbo (Chicken, Seafood, or Port) is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large cans of diced tomatoes (better yet, use fresh tomatoes)
1-2 lbs. of shrimp, scallops, crab or chicken breast, or pork tenderloin (better yet use all of these)
1/2 (use the large tomato can) can of stock (from the above meats)
1 pkg. okra
1 1/2 large onions
1 bell pepper
1 clove of garlic
1 yellow squash or 1/2 head of cabbage
1 pkg. of Creole seasoning or 1/4 can of Old Bay
4 leaves of basil
2 c. of cooked rice
2 T. of sea salt
2 celery stalks
Directions:
Directions:
In a large stock pot combine 5 cups of water, diced tomatoes, stock, okra, squash (or cabbage) basil, onion, garlic, celery, and salt. Bring to a boil; simmer. Cook your choice of the meats (or all of them if you wish) then add them to the pot. Simmer for 1 1/2 hours. The last 15 minutes add the rice. Enjoy!
Personal Notes:
Personal Notes:
Roman came to Oak Street from traveling the Appalachian Trail. He made many friends while at Oak Street and spent many hours, days, and nights with the Will Andrews family. While in the area, he became a regular participant in all services and activities.

 

 

 

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