My friend Deb has been visiting with me for a week and she makes the best gumbo. After all she is from Mississippi and they do have that talent down there. I taught Deb how to butcher chickens, something she had never done. Now she can go home and butcher her chickens. Yesterday after butchering my old laying flock we canned the meat and made stock. We had about 2 gallon stock left from the canning and decided to make gumbo to use the stock. I wanted to make a bunch of gumbo to can for us here. So this is the recipe Deb taught me and we used it to make 14 quarts that we got canned.
2 cups flour
2 cups oil (we used peanut oil)
4 lb okra
7 lb cubed chicken meat
2 lb beef polish sausage (sliced thin)
10 cups sliced onion
10 cups sliced bell pepper
10 cups chopped celery
2 gallon chicken stock
2 tablespoons or to taste
Salt and pepper to taste
2 tablespoons liquid shrimp and crab boil or to taste
1 tablespoon Worcestershire sauce
Heat the oil in a large kettle and add the flour. Slowly brown to a rich brown color. Do not burn. This needs to be done on low heat.
Prepare jars and put the veggie meat mixture in the jars up to the shoulder of the jar. This makes 14 quarts. Divide the roux among the 14 jars. Put on lids and put in pressure canner and process quarts for 90 minutes at 10 lb pressure.
After we fed the guys some gumbo for supper we went and picked some wild plums to make jelly. We are planning on making that in the morning and then we can see whats next. So till next time, blessings from the McGuire homestead.