Ingredients:
1 1/2 cups bread flour
1/2 pound chicken meat, chopped
1/4 pound chicken or turkey sausage, diced
3/4 cup bell peppers, chopped
3/4 cup celery, chopped
1 cup onion, chopped
1/2 cup green onions, sliced
1 tablespoon garlic, minced
1 tablespoon jalapeno, minced
1 1/2 cups okra, sliced
24 ounces tomato fillets, canned
3 pints chicken or vegetable stock
1 teaspoon dry oregano
1 teaspoon dry thyme
2 teaspoon dry parsley
1 teaspoon dry basil
1 bay leaf
1/2 teaspoon onion powder
10 shrimp peeled and deveined
2 cups cooked millet
1 teaspoon gumbo file
salt and pepper to taste
Recipe:
1. On a baking sheet toast the flour in a preheated 450 degree oven. Let bake until the flour turns dark brown, about 35 to 40 minutes. Stir occasionally so the flour bakes evenly.
2. Cook the sausage in a large soup pot. Add the chicken and cook until lightly browned.
3. Add the peppers, onions, garlic, jalapenos, and okra. Cook over medium heat until onions lose their raw appearance.
4. Sift the flour so there are no lumps. Stir into the vegetables and chicken. Add the tomatoes and stock. Add the herbs and onion powder and let simmer 30 minutes.
5. Add the shrimp and millet and cook for three minutes.
6. Remove from heat and stir in the file powder and season with salt and pepper.
Yields:
2 quarts
Number of Servings: 10
Serving Size: 6 Fluid Ounces