Eat-Cetera’s Creole Gumbo

Terry Wick, Eat-Cetera Delicatessen

Augusta, Georgia

Yield: 10-12 servings

• 2 pounds medium shrimp
• 4-5 pounds chicken thighs
• 1 pound country ham
• ¼ pound diced smoked bacon
• 2 ½ pounds onions, chopped
• 3 large green peppers, chopped
• 1 bunch celery, chopped
• 2 pounds okra, sliced
• 2 bunches fresh parsley, chopped
• 2 bunches green onions, thinly sliced
• 4 pounds tomatoes, peeled and diced
• ¼ teaspoon cayenne pepper
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 tablespoon thyme
• 1 tablespoon chili powder
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ tablespoon lemon-pepper marinade

1. Cook shrimp in boiling water until pink. Remove, peel and devein. Reserve broth.
2. Cook chicken in simmering water until tender. Cool. Remove meat from bone. Reserve broth.
3. In large soup pot, sauté ham and bacon. Remove. Reserve 2-3 tablespoons drippings.
4. Sauté onion, green peppers and celery in reserved drippings until transparent.
5. Add okra, parsley, green onions, tomatoes, and reserved broth from shrimp and chicken to reach desired consistency. Simmer 10 minutes.
6. Add cayenne pepper, Worcestershire sauce, bay leaves, thyme, chili powder, celery salt, onion powder, garlic powder and lemon-pepper marinade. Simmer 30 minutes.
7. Add shrimp and chicken. Simmer 10 minutes.
8. Serve over hot cooked rice.

If gumbo is too thick, thin with more chicken broth.

To roast red peppers:

Core, seed and cut into thirds. Lay on pan, skin side up and broil 5 inches from heat until skin is blackened. Remove from oven. Cover with paper towel. When cool, strip off skin.