Low Country Gumbo

In 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: BEE & BOB TOGETHER on July 6, 2015 at 6:52 am

1 large can chicken broth 3 lbs 1 oz
1 lbs chopped okra
2 large cans tomato paste l lb 13 oz each
2 chicken buillion cubes
1 1/2 lbs Polish sausage (Hillshire) cutup
1 stalk celery chopped
2 green peppers chopped
1 tablespoon Worcestershire sauce Lee & Perrin
2 cups shrimp cleaned
3 chicken breasts
1 cup flour mixed in cold water so it will not lump.

Cook first 5 ingredients about 45 mi. Add celery and peppers about 20 mi. before you eat.

Cut up chicken breasts and broil under broiler & add to mixture.

Mix 1 cup flour to cold water & stir in to chicken. Reduce heat as this is easy to burn to bottom. At very last moment add shrimp (5 mi before eating). Overcooked shrimp causes them to be soft & not firm.

Serve over rice.

Serves 16.

Lots of variations made be made with gumbo. Leave the okra out & you have Creole. Any one of the meats in this recipe would be good. May want to use pork or ham. Mixes real well with other meats.

You may want to add mushrooms.

Whole chickens could be used & boiled with other ingredients.

recipe low country gumbo FRONT

recipe low country gumbo BACK


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