Gumbo

Adapted from recipe by Mrs. Hilary Duchein Hurst, in River Road Recipes II, Junior League of New Orleans, 1976.

Ingredients

1/2 pound smoked pork sausage
1 bell pepper, chopped
1 large onion, chopped
Bunch of okra, frozen or fresh
3 bay leaves
1.5 teaspoons ground thyme
1/2 teaspoon dried basil
2 large fresh tomatoes, or 1 small can tomatoes, drained and chopped finely
1 cup chicken stock, hot
2 cups water (or a little more if you want to stretch it), hot
3 tablespoons flour
3 cloves garlic, minced

Directions

Chop the sausage and saute until lightly browned. Drain on paper towels. Reserve 3 tablespoons of the grease, and discard the rest.

Make a roux: Combine the 3 tablespoons grease with the flour in a small iron pan. Heat over low-medium heat, stirring constantly until brown (this can take up to 20 minutes). Transfer to a large pan. Add onions, garlic, green pepper, bay leaves, thyme and basil and saute until vegetables are limp. Add the chopped tomatoes, and simmer for 15 more minutes. Add the sausage, stock and water, and cook covered for one hour. Add chopped okra and cook one more hour.

Jim Plank

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