posted by techgoddess 04-24-100 1:58 PM
Chili Gumbo
1 LB. (2 cups) dried black-eyed peas, or 2 (10 oz.) pkgs. frozen
1 smoked ham shank or a meaty ham bone
2 qt. chicken broth
1 qt. beer
2 bay leaves
1 TB. vegetable oil
1 large onion, chopped
3 ribs of celery, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
4 (or more) cloves of garlic, minced
2 tsp. pure ground red chili (New Mexico or California style)
1 tsp. ground cumin
dash of Tabasco Sauce
salt and fresh ground pepper to taste
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) pkg. frozen sliced okra or 3 cups fresh
2 tsp. gumbo file powder
Hot cooked rice (a blend of brown and wild rice is good with this dish)
Put black-eyed peas, ham bone or shank, and bay leaves in a large pot. Add broth and beer, bring to a boil, then simmer for an hour.
Meanwhile, prepare onion, celery, bell peppers, and garlic. Heat oil in a heavy skillet and add chopped vegetables along with salt and pepper. Saute over medium heat until onions are translucent - about 10 to 15 minutes. Add chili and cumin and stir for a couple of minutes to release flavor.
Add the contents of the skillet to the pot, then add the tomatoes and Tabasco Sauce. Let this simmer another hour or until the meat is ready to fall off of the bone.
Remove ham bone or shank and add okra to the pot. Cut the meat up into bite-size pieces and return to the pot. Gently stir in the gumbo file and simmer for 10 to 15 minutes. Serve in soup bowls over the hot cooked rice.
Pass the Tabasco Sauce for those who like more zip!