July 10, 2010


5 lbs. Chicken
5 lbs. Smoked Sausage
2 Bags Frozen Okra
2 Green Peppers, chopped
2 Med. Onions, chopped
3 stalks Celery, chopped
2 cans. Rotel Tomatoes
1 Lg. Can. Diced Tomatoes
2 Tbsp. Cajun Seasoning to taste
1 Tbsp. Garlic
2 Lg. Cans. Pink Salmon

The pink salmon should be the consistency of canned tuna. Boil chicken in a large stock pot till tender.
 Cook, remove bones and skin, and chop.( Do Not Discard Broth). Boil sausage in another pot till done.
 Cut into bite size pieces. Let sausage water cool, skim fat from top,and add chicken broth,
Add okra,peppers,onions,celery, Rotel tomatoes,diced tomatoes. Cajun seasoning, and garlic to stock pot.
Cook until vegetables are tender. Add chicken and Sausage. Add salmon to stock pot and stir until mixed throughout. Add Roux and stir, Simmer till mixture thickens slightly. Serve as is or over rice. Serve with File Gumbo so people can add as desired.

1 C. Oil
1 C. Flour

Make in iron skillet by heating oil and the adding flour. Cook. stirring constantly, until mixture is dark.

No comments: