1 Slice Salt Pork, chopped
2 Slices Smokey Bacon, Chopped
1 ˝ lb. Real Andouille Sausage
1/2 lb. of Tasso
1 Large Onion, diced
1 Large Bell Pepper, diced
2-3 Ribs of Celery, diced
3-4 Green onions, diced
3 Tbls Parsley, chopped
5 Bay leaves
4 Large cloves garlic, chopped
5 Cups chicken stock, defatted
1 Pint jar tomatoes
2 Cups Okra, sliced
3 Tbls. Medium brown roux
Salt & Pepper
Heat a large sauce pot over medium heat...Add the bacon and salt pork, and cook until most of the fat has rendered. Add the Andouille, the Tasso, and continue to gently sauté for 15-20 minutes. Add the onion, pepper, celery, green onion, parsley, garlic, bay leaves and ˝ t. of course ground black pepper... continue to gently sauté for 20-30 minutes. Next add the chicken stock and tomatoes....bring to a boil...cover and reduce heat to low....Simmer an hour or so....In a separate pan dry fry (tiny bit of oil) the okra until it stops stringing and add it to the Gumbo...Continue simmering covered for another hour or so. Bring the Gumbo up to a boil, add the roux, and stir until well incorporated....Reduce back to a simmer. Check seasoning for salt and pepper.
Serve with rice or potato salad.
Note: You may not need to add any salt. The Andouille, Tasso, home canned tomatoes, chicken stock etc. may be just the right amount for you.
) so hopefully I can make it again.
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