Recipes

Slice each link of 1 lb of mild coarsely ground smoked pork sausage lengthwise twice to form 4 strips and then chop the strips into 1/3" thick slices.

Brown the diced sausage over medium heat with about 2 tbs vegetable oil and 1/2 cup water. When the sausage has browned, add another 1/2 cup or so of water, scrape the bottom of the pot and then remove the browned sausage with a slotted spoon leaving the rendered sausage fat and the water.

Add 1 cup chopped onions and a 1 lb package of frozen sliced okra that has been defrosted and which has been further diced before putting into the pot.

Cook the onions and okra over medium/medium high heat stirring frequently until the slime released from the okra begins to dry up. Usually takes 10-12 minutes.

Add 1 finely chopped bell pepper, 3 ribs of finely diced celery, 2 medium chopped onions, 10 cloves of chopped garlic, 1/4 cup dried parsley, one 14 1/2 ounce can of drained diced tomatoes, three 14 ounce cans of low sodium chicken broth, 4 cups water, 1 bay leaf, 2 tsp thyme leaves, 1 1/2 tsp worcestershire sauce, 1/2 tsp black pepper and 1 1/2 tsp hot sauce (do not use tabasco). Simmer for 1 to 1 1/2 hours. Skim ever 10 minutes for the first 1/2 hour.

Add the browned diced sausage and 1/2 tsp Kitchen Bouquet browning sauce (optional) and simmer an additional 20 minutes.

Add 1 1/2 lb diced chicken and simmer an additional 20 minutes