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Geaux Creole
4 lbs chicken, cut in bite size pieces
3 qts water
4 stems celery with leaves, cut in quarters
1 large onion, halved
1 cup roux
2 lbs okra, cut fine
1 cup chopped onions
1 cup chopped celery
1 small bell pepper, chopped
4 cloves garlic, minced
½ tsp thyme
½ tsp marjoram
½ tsp basil
1 can tomatoes
1 lb smokes sausage
1tbsp Worcestershire sauce
Cook the chicken stock by boiling for 1 hour the first ten ingredients. Skim the foam and fat from the top as it rises.
Remove the chicken pieces from the broth and de-bone.
Return bones to the broth and continue to simmer. In a heavy pot, heat the roux.
Add okra, onions, celery, bell pepper and garlic. Cook on a low fire approximately 30 minutes.
Add the remaining ingredients along with the strained chicken broth and simmer 1 ½ - 2 hours.
Serve over hot steaming rice in gumbo bowls.
Damn That’s Good!
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