Chicken, Ham And Oyster Gumbo

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
3 tablespoons	45ml	All-purpose flour
2		Green bell peppers - seeded, diced
2		Celery stalks - diced
1		Onion - diced (medium)
2		Garlic cloves - minced
1		Whole tomatoes - (16 oz)
2 cups	474ml	Sliced fresh okra
2 cups	474ml	Water
3 lbs	1362g / 48oz	Boneless chicken - cut large chunks
1 lb	454g / 16oz	Boneless smoked ham - cut 1" chunks
2 tablespoons	30ml	Chopped fresh parsley
2 teaspoons	10ml	Tabasco pepper sauce
1 teaspoon	5ml	Salt
1		Bay leaf
1		Shucked oysters and their liquid
3 cups	480g / 16oz	Hot cooked rice

Recipe Instructions

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Vegetable oil

3 tablespoons All-purpose flour

2 Green bell peppers -- seeded, diced

2 Celery stalks -- diced

1 medium Onion -- diced

2 Garlic cloves -- minced

1 can Whole tomatoes - (16 oz)

2 cups Sliced fresh okra

2 cups Water

3 pounds Boneless chicken -- cut large chunks

1 pound Boneless smoked ham -- cut 1" chunks

2 tablespoons Chopped fresh parsley

2 teaspoons Tabasco pepper sauce

1 teaspoon Salt

1 Bay leaf

1 pint Shucked oysters and their liquid

3 cups Hot cooked rice

In 5-quart saucepan, heat oil over medium heat. Add flour and cook, stirring constantly, about 30 minutes until roux turns dark brown and develops nutty aroma. Add green peppers, celery, onion and garlic; cook 10 minutes or until vegetables are tender.

Add tomatoes with their liquid, okra, water, chicken, ham, parsley, Tabasco sauce, salt and bay leaf. Over high heat, heat to boiling; reduce heat to medium. Simmer, uncovered, 45 minutes, stirring occasionally.

Add oysters; simmer 10 minutes longer. Discard bay leaf. Serve with hot cooked rice and additional Tabasco sauce, if desired.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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