Gumbo

• for chicken: 2 quarts chicken stock
• For seafood: 2 quarts fish stock
• 1/4 tsp thyme
• 1 bay leaf
• 4 cloves (whole)
• 1 tsp tomato paste
• 1/8 tsp cayenne
• 3 obs fresh okra (or 6 packages frozen, sliced crosswise)
• 3 TBS oil
• 3 C. chopped onion
• 1 1/2 C. chopped celery
• 1 1/2 C. chopped green pepper
• 3 cloves garlic, minced
• 1 cup diced ham (or 1-2 sausages)
• 1 1-lb can stewed tomatoes
• t TBS brown sugar
• 1/2 tsp dried basil
• salt and freshly ground pepper to taste
• tobasco sauce to taste
• 1 tsp worcestersire sauce
• 1 lb COOKED shrimp or crab meat or diced chicken

1. In a large kettle or Dutch oven, combine the stock thyme, bay leave, cloves, tomatoe paste, and cayenne. Bring to a boil, then simmer. Meanwhile, in a skillet, heat oil and saute sliced okra slowly for 30 minutes. Add chopped onions, celery, green pepper, and garlic, and saute for another 20 minutes. Stir in the diced ham (or sausage) and continue cooking for about 5 minutes. Then add stewed tomatoes, sugar, and basil. Simmer, partially covered, very slowly, for about an hour. Season with salt, pepper and tobasco and wocestershire sauce. Add protein and rehaeat. Serve in shallow bowls accompanied by hot rice.

chicken, fish stock, thyme, bay leaf, tomato, cayenne, fresh okra, oil, onion, celery, green pepper, garlic, ham, tomatoes, brown sugar, basil, salt, tobasco sauce, worcestersire sauce, shrimp

Taken from www.epicurious.com/recipes/member/views/gumbo-50056121 (may not work)