New Orleans Gumbo

• 1 lb. link sausage (1/2-inch slices)
• 1 lb. bacon, cut in 1-inch squares
• 1 lb. chicken gizzards, sliced
• 2 lb. okra, cut in 1/2-inch pieces
• 2 medium onions, diced
• 2 stalks celery, diced
• 2 large green bell peppers
• 4 cloves garlic, minced
• 1 (16 oz.) can chopped tomatoes
• 4 c. chicken broth
• 3 Tbsp. flour
• 1 c. cold water
• salt and pepper
• 2 lb. shrimp, shelled, deveined and cut in 1-inch pieces or use small whole shrimp (about 1-inch long)
• hot cooked rice

1. In a large heavy skillet, fry bacon, sausage and chicken gizzards until lightly brown. With a slotted spoon, dip out of skillet, leaving the drippings. Place bacon, sausage and gizzards in a large kettle.

sausage, bacon, chicken gizzards, okra, onions, stalks celery, green bell peppers, garlic, tomatoes, chicken broth, flour, cold water, salt, shrimp, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=81348 (may not work)