Ingredients: |
Ingredients: 10 slices thick bacon
2 lbs. beef stew meat
2 whole chickens
1 small pork shoulder
4 large cans diced tomatoes plus juice
2 bottles ketchup
4 onions, chopped fine
1 bell pepper, diced
1 bunch celery, diced
2 tbsp. chopped garlic
1 tbsp. onion powder
3 cans tomato sauce
6 tbsp. Lea & Perrins sauce
16 cups strained chicken broth
4 cups water
3 tsp. yellow mustard
6 cups diced Irish potatoes
4 cups sliced carrots
6 cups cream style corn
6 cups baby Lima beans
4 cups sliced okra
8 chicken bouillon cubes
4 tbsp. sugar
1/2 cup vinegar
4 tbsp. black pepper
1 cup vegetable oil
Salt to taste
1 stick butter
|
Directions: |
Directions:Separately:
Boil chicken, pork, beef. Remove chicken skin. Chop meats into small pieces. Reserve chicken broth.
Cook onions, celery, bell pepper in boiling chicken broth (2 cups broth) until tender.
Cook potatoes, carrots in 4 cups water until tender. Reserve water.
Cook Lima beans and corn separately.
Cook okra separately and drain off water.
In large soup pot, brown bacon and cut into pieces. Leave bacon and grease in pot. Add 6 cups chicken broth, tomatoes, tomato sauce, ketchup, water, bouillon cubes, garlic, sugar, mustard, Lea & Perrins sauce, onion powder, and vinegar. Bring to boil. Reduce heat. Add cooked meats. Add Lima beans and corn. Add oil, butter, pepper and all remaining vegetables and cook for 30 minutes on medium heat. Reduce heat and simmer for 30 minutes. Stir often. |
This recipe for Thomas Massey Gumbo is from