Chicken Ham Seafood Gumbo Recipe

• 1 (2 1/2 or possibly 3 lb.) fryer
• 1 quart. water
• 1 c. oil
• 1 c. plain flour
• 1 (16 ounce.) frzn cut okra (or possibly fresh)
• 2 1/2 c. minced celery
• 1/2 c. minced green pepper
• 2 med. onions, minced
• 4 cloves garlic, chopped
• 1/4 pound ham, minced
• 1 (12 ounce.) jar oysters, undrained
• 6 blue crabs (fresh), cleaned & broken in half
• 1 (8 ounce.) tomato sauce
• 1 tbsp. minced fresh parsley
• 2 bay leaves, crumbled
• 2 tbsp. browning & seasoning sauce (I cannot find)
• 2 teaspoon Creole seasoning (use sparingly, warm) (I use McCormick seafood)
• 1 teaspoon dry whole thyme
• 1/4 teaspoon garlic pwdr
• 1 1/2 tbsp. Worcestershire sauce
• 1/4 teaspoon liquid smoke
• Juice of 1/2 lemon
• Warm cooked rice
• Gumbo file (opt. but good)

1. Place chicken in Dutch oven; add in water.
2. Bring to a boil; cover and cook slowly till done.
3. Remove chicken from broth; reserving broth.
4. Cold and remove chicken from bones.
5. Cut meat into bite size pcs; set aside.
6. Combine oil and flour in heavy 5 qt Dutch oven (I use large iron skillet) till copper penny color.
7. This has to be done slowly!
8. Add in okra, celery, green pepper, onion and garlic.
9. Cook, stirring occasionally for 30 min.
10. Add in broth, chicken and next 13 ingredients.
11. Stir well.
12. (I then have to remove this to stock pot.)
13. Simmer, uncovered for 3 hrs or possibly longer.
14. Stirring occasionally.
15. Serve over rice.
16. Yield: 3 1/2 qts.

fryer, water, oil, flour, okra, celery, green pepper, onions, garlic, ham, oysters, tomato sauce, parsley, bay leaves, browning seasoning sauce, creole seasoning, thyme, garlic, worcestershire sauce, liquid smoke, lemon, rice, gumbo file

Taken from cookeatshare.com/recipes/chicken-ham-seafood-gumbo-21923 (may not work)