Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 3/4 c Water
2 c Long-grain rice
4 Ear reserved Roasted Corn
4 sl Bacon
1 md Onion -- chopped
2 Stalks celery -- chopped
1/2 c Red bell pepper -- chopped
1/4 cn Flour
2 Cloves garlic -- minced
pn Crushed red pepper
4 c Chicken broth
Salt and pepper
1/2 lb Smoked sausage -- sliced
10 oz Frozen okra -- sliced
3 Or 4 pcs. reserved Barbecued
-Chicken, cut into pieces
2 c Black beans, cooked
6 Scallion -- trimmed and
-sliced
1/4 c Parsley -- chopped

Bring the water to a boil, add the rice, stir, cover, lower the heat,
and simmer for 15 to 20 minutes, or until all the water has been
absorbed. Fluff with a fork. Remove from heat and keep warm. While
the rice is cooking, remove kernals from reserved corn. Then cook
bacon in a large saucepan over medium heat for 2 minutes. Add the
onion, celery and red bell pepper and continue to cook until the
vegetables have softened, about 3 minutes. Discard bacon. Add the
flour and cook over medium heat, stirring constantly, until the flour
turns a deep golden brown, about 5 minutes. Add the garlic and
pepper flakes and cook another 30 seconds. Add half the chicken broth
and stir, scraping any browned flour struck to the bottom and sides
of the pot into the liquid. Add the remaining broth and bring to a
simmer. Season with salt and pepper. Add the sausage, corn and okra
and simmer for 10 minutes, stirring occasionally. Add the chicken
and beans to the gumbo and heat through. Serve the gumbo in large
bowls over the rice, garnishing the top with scallions and parsley.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-24-95 (23:20) (159)
Fido: Cooking

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