I asked Gail what she would like for Mother's day. Her response was for
me to make my gumbo. Except for a green pepper and celery, we had all
of the needed ingredients. We stopped at a grocery store on Saturday to
get them. I proceeded to get up a little early (1 pm) so that I could
start the cooking after reading email etc.

Here is the recipe. I made half of it. In the past we would make the
full recipe and then freeze four meals worth or more. We no longer
have sufficient freezer space to allow that. Even so, the half recipe
had more than one meal's worth. We'll have it again tomorrow and then
if there is still some left we'll freeze that.

A curious note: Last week Gail was browsing recipe sites and came across
this very recipe, even with the credits at the end. Long ago, we
discovered that doing a search on "Dale & Gail Shipp" got a lot of
recipe sites. Clearly, back in the day, there were those who made up
the recipes on their web site by scarfing them up from fido.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Smoked Chicken And Pepperoni Gumbo
Categories: D/g, Cajun, Chicken
Yield: 6 servings

-Spice mixture:
1/4 ts White pepper
1/4 ts Red pepper
1/2 ts Black pepper
1/2 ts Thyme
1 ts Dry parsley flakes
1/2 ts Gumbo file powder
-(optional)
-Vegetables:
2 c Onion
2 c Green pepper
2 c Celery
-meats:
2 Smoked chicken breasts.
12 Inches pepperoni.
-broth:
6 c Chicken broth

**One hour to prep
1/2 hour to get to simmer
1/2 hour on slow simmer

Ready time to table = 2 hours.


Prepare vegetables.
Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).

Meats:
two smoked chicken breasts, pulled from bone, skinned and
pulled into bite size pieces by hand. If you do not have smoked
chicken, you may get away with using a small amount of liquid
smoke. I would guess no more than 1/4 teaspoon.
one stick (about 12 inches) pepperoni, cut into moderately
thick slices. (say 1/8 inch or about twice as thick as presliced
pizza pepperoni usually is)

Preparation:
Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4
minutes, stirring constantly. Then add the rest of the vegetables
and cook for about 5 minutes more on medium heat, stirring
frequently. Then add spice mixture and stir to incorporate. Stir
in about 2 tablespoon dry roux. Add the broth and the pepperoni
slices. Turn heat down to medium low and simmer for at least 1/2
hour or until vegetables are tender and flavors are merged. About
5 minutes before serving, add the chunks of chicken breasts to
the mixture. At the same time, add more roux to thicken if
desired.

Serve in bowl over lots of rice.

For additional smoke flavor, wrap the chicken bones
and skin in cheese cloth and place in the mixture at the same time
as the pepperoni. Remove all the bones and all the skin before
stirring in the chicken pieces.

Makes 8 to 10 servings.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:08:09, 09 May 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)