CHICKEN OR TURKEY GUMBO
R. BOONE

1- 2 to 3 lb. Fryer
½ Pound of Smoked or Andouille Sausage (Optional)
If sausage is used, bake @ 350 for 20 minuets, cut into small pieces and add to soup with chicken.
2 16 oz. cans tomatoes, crushed or chopped
1 16 oz. can tomato sauce
½ lb. Fresh or fresh frozen sliced okra
½ cup celery, finely chopped and sautéed*
½ cup onion, finely chopped and sautéed*
½ cup diced green pepper, sautéed*
1 to 2 cloves minced garlic*
1 ½ tsp salt
1 tsp. file’ powder
¼ tsp Ground Red Pepper
¼ tsp. Ground Black Pepper
1/8 tsp. mace
¼ tsp. basil
1 bay leaf
3-4 cups chicken broth

In a large pot cover chicken with water and boil until done. Reserve the broth.
Store broth in refrigerator (overnight) or until fat comes to the top and can easily be skimmed off.
Remove meat from bones and chop (coarse)
In a large stockpot, combine 3 cups of the chicken stock with okra and cook over medium heat for 20minuets. Add all the other ingredients and simmer for 1 + hours, adding additional stock or water if needed.

Serve over cooked rice.

*Turkey can be used instead of chicken. Use canned chicken broth if you are using Turkey. (Great for left over turkey)

*Veggies are more flavorful if sautéed in a small amount of olive oil before adding to the soup.

To Sautee the vegetables cook the onions, celery and peppers on high in a microwave oven for 2 minuets. Add the garlic (after passing through a garlic press) for an additional 1 min.

For a thicker gumbo, start with a medium brown ROUX and add stock slowly while stirring constantly.