Gumbp and a salad for New Years Dinner.

This is a recipe I have used for 45 years and I never make it exactly the same.  This year i did not use water chestnuts and did add scallops.

GUMBO  15-20 SERV.   made for Jung Sook 6/97 for Tina’s graduation  

2 1/2 - 3 LB CHICKEN

1 T DRY MUSTARD

1 1/2- 2 QTS. WATER

1 TSP CHILI POWDER

3 C. GREEN PEPPER, DIVIDED

1 TSP CAYENNE

3-4 C. SLICED CELERY, DIVIDED

1 TSP PAPRIKA

4 C. CHOPPED ONION, DIVIDED

1 1/2 OZ Packet SHRIMP SEASONIng

3 BAY LEAVES

1//2 C.+2 T. BUTTER, DIVIDED

1 BUNCH GREEN ONIONS, CHOPPED

1 C. FLOUR

3 CL. GARLIC,MINCED

12 OZ CAN MUSHROOMS

16 OZ CAN TOMATOES DRAINED, CUT UP

2 (10 OZ) Pkgs. FROZEN OKRA, Cut up

2 (16 OZ ) CANS PLAIN TOMATO SAUCE

8 OZ Can Water chestnuts,drained & ch.

2 (16 OZ) CANS ITALIAN TOMATO SAU.

5-7 LB. Med SHRIMP, peeled,divined

1-2 T. RUSSIAN SALAD DRESSING

16oz Smoked Sausage, Chop,browned

1-2 T. WORCESTER.SHIRE SAUCE

1 LB CRAB MEAT BLEND, FLAKED

1 T. HOT PEPPER SAUCE

COOKED RICE

Place chicken in large pot and cover with water.  Add 1 C. green pepper, 1C. celery, 1C. onion and bay leaves.  Cover boil, reduce, simmer 40 minutes or until meat falls from the bones. Let cool, reimove chicken and cut into bite sized pieces. Place chicken in 1 cup stock to marinate in refrigerator overnight.  Refrigerate remaining stock. Remove fat from stock,  placing 3 to 4 T. in a skillet, saute the remaining green pepper, celery, and onion with the green onions and garlic until tender. 

In large pot place tomatoes, tomato sauces, 1/2 C. chicken stock, Russian Dressing, Worcestershire sauce, hot pepper sauce, dry mustard, chili powder, cayenne, paprika and seasoning packet.  In non aluminum sauce pan, melt 1/2C.  butter and stir in flour.  Heat over low heat about 5 minutes . stirring frequently.  Stir in 2 to 3 cups chicken stock, then add tomato mixture in large poot.  Cook and stir over medium heat until mixture thickens and bubbles. Cool, remove shrimp packet after 1 hour.  Sauce can be refrigerated or frozen at this point.

In skillet, saute mushrooms, okra and water chestnuts in remaining 2 T. butter until barely tender.  Add shrimp to large pot of boiling water and coou until tender, about 3 minutes.  Drain well. Just before serving, stir in shrimp, sausage, crabmeat and reserved chicken pieces into sauce and heat through.  Serve over rice.

Not pictured is a black eyed pea dip I made for last night and also for some snacking today.

  BLACK EYED PEA DIP

4 cups cooked, dried black eyed peas or 4 cups canned peas (mash some)

1 tbsp pea juice

5 jalapeno peppers chopped (remove seeds)  --(I used substantially less)

1/2 medium onion chopped

4 oz. can green chilis chopped

1 clove garlic minced

1/2 lb. Old English sharp cheese

1 stick butter

Mix all except cheese and butter.  Melt cheese and butter in double boiler (I use microwave).  Add all other ingredients.  Simmer until hot.   Serve hot.