Venison Gumbo

• 3 lb. venison, cubed
• 4 chicken leg quarters (optional)
• 1/2 lb. smoked sausage, sliced
• 1/2 c. oil
• 2 c. flour
• 2 large onions, chopped
• 5 ribs celery, chopped
• 1 c. chopped bell pepper
• 1 c. chopped green onions
• 2 (16 oz.) cans whole tomatoes, cut up
• 1 (6 oz.) can tomato paste
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1/2 tsp. Italian seasoning
• 1 tsp. parsley
• 1 tsp. minced garlic
• 2 bay leaves
• 2 Tbsp. Cajun King Gumbo Mix
• 1/2 Tbsp. Tony Chachere's Creole seasoning
• 2 Tbsp. gumbo file
• 6 qt. water
• 1 lb. okra
• 4 Tbsp. butter
• salt and pepper to taste

1. Brown
2. venison; set aside.
3. Saute in butter the onions, celery, green onions and bell pepper until onions are clear in color.
4. Set aside.

chicken, sausage, oil, flour, onions, celery, bell pepper, green onions, tomatoes, tomato paste, thyme, oregano, italian seasoning, parsley, garlic, bay leaves, cajun king gumbo, chachere, gumbo file, water, okra, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=215708 (may not work)