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Chicken and Sausage Okra Gumbo

July 30, 2010

Here is a wonderful gumbo that uses our Texas grown okra and new tasty pork sausage! This is a great meal to make ahead of time, because the flavor will continue to develop hours after it cooks. It calls for several other ingredients that can be found at the Urban Acres Market.

10 cups of water

2 lbs chicken

2 Tbs olive oil

1 lbs okra

1/4 cup of butter

1/4 cup whole wheat flour

1 pkg pork or chicken sausage

16 oz chopped tomatoes (Canned or fresh)

1 bell peper

1 onion

2 cloves of garlic

1 bay leaf

2 tsp real salt

1 tsp thyme

1 tsp basil

1 tsp cayenne pepper

1 tsp black pepper

Combine water and chicken in a large pot. Bring to a boil. Reduce heat and simmer until chicken is tender (about 1 hour). Use tongs to transfer chicken to strainer and cool. Reserve cooking liquid and shred cooled chicken pieces.

Meanwhile, heat 2 Tbs of olive oil in a large Dutch oven over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minuets. Remove from pan and set aside.

Brown sausage in skillet until no longer pink. Remove most of the sausage grease and set browned sausage aside.

In the same pan, saute onion, bell pepper, and celery until soft. Remove from pan and set aside.

Stir flour and butter in Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minuets. Add 4-5 cups of reserved cooking liquid and bring to a boil. Add all remaining ingredients to the Dutch oven, reduce heat, and simmer for 1 1/2 hours. If making ahead, refrigerate or freeze. When desired, reheat to a boil. Simmer 10 minuets and enjoy!

Serve over rice if desired.

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