Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 pk Frozen leaf Spinach, thawed 1 cn Stewed tomatoes (16 oz.)
-(10 oz. ea.) 2 T Fresh parsley
4 T Margarine 1 ea Bay leaf
1/2 c Onion, chopped 1/2 t Dried thyme
1/2 c Green pepper, chopped 1 lb Cooked ham, cut into 1/2
1 ea Clove Garlic, minced -inch thick strips
2 T Flour 2 t Worcestershire sauce
4 c Chicken broth

Cook spinach according to package directions. Melt margarine in a
large saucepan. Add onion, green pepper, and garlic; cook until
tender. Add flour. Mix well. Whisk in chicken broth, stirring
constantly until mixture begins to thicken. Add spinach, tomatoes,
parsley, bay leaf and thyme. Mix well. Lay ham on top of gumbo. Cover
and cook on medium heat for 20 minutes or until ham is thoroughly
heated. Remove bay leaf. Add Worcestershire sauce. Serve over rice or
separately. Serves 4. Source:*More Cajun Cooking, Modern Publishing,
New York, NY Copyright 1990 SHARED BY: Jim Bodle 12/94

Submitted By JIM BODLE On 12-22-94

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