Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 lb CHICKEN OR SMOKED TURKEY
2 ea BUNCHES OF GREEN ONIONS
3/4 ts GARLIC POWDER
1/2 c CHOPPED PARSLEY
1 c CHOPPED GREEN PEPPERS
4 ea LARGE ONIONS, CHOPPED
3 ea BAY LEAVES
1 ts BLACK PEPPER
2 tb WORCESTERSHIRE SAUCE
1 x SALT TO TASTE
1/2 ts THYME
1 ts TABASCO SAUCE
1 ts CAYENNE PEPPER
1 x ****

**** ADD HERBS SUCH AS BASIL OR ROSEMARY AS DESIRED
-----------------------------------------------------
~------------- ~- BOIL THE CHICKEN AND REMOVE MEAT FROM BONES. PLACE
BROTH AND MEAT IN THE REFRIGERATOR FOR SEVERAL HOURS TO CHILL. SKIM
GREASE FROM TOP OF POT. POUR INTO LARGE KETTLE AND ADD REMAINING
INGREDIENTS. (OPTIONAL INGREDIENTS TO ADD ARE 8 oz. TOMATO SAUCE; 2
1/2 LBS. OR MORE OF OKRA; 1 LB. SMOKED SAUSAGE. COOK OVER LOW HEAT
FOR 2 HOURS THEN THICKEN WITH ROUX. ROUX:
1/2 CUP OIL
1/2 CUP FLOUR MIX OIL AND FLOUR BEFORE HEATING. COOK OVER
MEDIUM LOW HEAT IN A HEAVY SKILLET UNTIL IT TURNS DARK BROWN. STIR
WHILE COOKING TO KEEP FROM STICKING. ADD TO GUMBO AND COOK UNTIL SOUP
STARTS TO THICKEN. SERVE OVER RICE.

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