"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Creole Gumbo Recipe

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

Anita Miller
Added: Sunday, July 30, 2006


6-8 boneless chicken breast
1 lb sausage, cut into 1 inch pieces
2 ham hocks
2 lg onions
8 garlic cloves, minced
1 celery stalk, chopped
1 quart okra, chopped
6 lg. tomatoes or 2 cans tomatoes, chopped
2 green peppers, chopped
1 Tsp cayenne
1 Tbsp salt
1 Tbsp sugar
2 Tbsp worcestershire sauce
1 Tsp coarse ground black pepper
1 cup green onions, chopped
cup parsley, chopped

Use a large gumbo pot and place ham hocks and 2 quarts water into pot. Boil for 45 minutes. Leave on stove. Cut up chicken. I like to fry the chicken and sausage pieces first to brown them. By this time you have accumulated some nice brown on the skillet bottom. Add onions, garlic and celery at once and stir. When onion is wilted, pour this mixture into the gumbo pot. Add a small amount of oil in to the same skillet and fry okra until dry, stirring while cooking. Add tomatoes and simmer for at least 15 minutes. Turn into gumbo pot. Add all other ingredients, except green onions and parsley. To a simmer and cook for 1 hour. Do not boil. Serve over hot fluffy rice and sprinkle with green onions and parsley.

Number Of Servings:
Number Of Servings:
Serves 6-8.




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