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Gumbo Hamhocks

Ingredients: Gumbo Hamhocks

2 med. to lg. smoked hamhocks
1 1/2 lbs. hot sausage
2 lbs. sliced okra (or 3 frozen pkgs.)
12 to 16 raw chicken wings
4 to 6 crabs or 1 lb. crabmeat
6 oz. can tomato paste
2 lbs. peeled and deveined shrimp
1 pt. oysters

Method:

Precook until well done 2 medium to large ham hocks.
Cut into bite size pieces; retain bones.
Fry 1 1/2 pounds hot sausage; cut into 1/2 inch pieces; drain off fat.
Gumbo: Use a large soup pot. Fill about 1/3 with water; bring to boil. Pour in basic sauce. Add cooked ham hock pieces (including bones). Add cooked hot sausages; add 2 pounds of okra (or 3 frozen boxes), 12 to 16 raw chicken wings (note - throw away fly portions, cut remaining piece in half). Add 4 to 6 crabs. If you do not have whole crabs, add 1 pound of crabmeat (back fin preferred), 6 ounces can of tomato paste. Boil moderately for about 1 1/2 hours. Next, add 2 pounds of peeled deveined shrimp; continue to cook, filling pot gradually with water. Shrimp should boil in gumbo until tender, about 20 minutes. Then add 1 pint of oysters and continue to cook about 10 minutes. Serve the gumbo over cooked long grained rice. Garnish with parsley and chopped green onion tops. If desired. Sprinkle lightly with Gumbo File.

Chicken and sausage Gumbo

Ingredients:

1/2 c. green onions
1/2 c. celery
1 c. onions
1 chicken, cut up
1 lb. smoked sausage
Salt and pepper to taste
Oil and flour for roux

Method:

Boil chicken in pot, debone and set aside, keep stock. In heavy pot, make roux.
When roux is brown, throw in green onion, celery and onions, and saute until soft.
When seasonings are soft, throw in sausage and cook for a few minutes.
Then throw chicken back in pot and add chicken stock.
Cook for 1 hour and gumbo is done.

Cuisine

	Real Cajun Gumbo
	Seafood Gumbo
	Shrimp and Vegetable Gumbo
	ED'S Gumbo
	Gumbo Hamhocks
	Chicken and sausage Gumbo
	Chicken Gumbo
	Chicken and sausage Gumbo
	Cajun Gumbo
	Chicken & Shrimp Gumbo

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