Date: Mon, 19 Feb 96 10:08:54 -0800 From: David Casseres Uh, this is a little embarrassing but it isnt really a recipe.. I just kinda make it up each time. But it usually goes about like this: Heat up maybe 1/3 cup of good olive oil in a big iron pot, and add half of the okra. Use plenty of heat, and stir CONSTANTLY for a long time, scraping it up if it tries to stick, adding a little water if it really insists on sticking. Let the stirring smash up the pieces of gumbo some. When your arm is getting really tired, youll see that the gumbo has yielded up all its slime and turned into a big slimy grey wad of goo. Dont think too much about what it looks like, but take it out of the pot and set it aside. Clean out the pot, add some more oil, and fry up the onions, celery and pepper. When they are soft, add the rest of the okra and the broth, and bring it to a boil. Add the sausage, garlic and cayenne, and reduce to a simmer. Stir in the okra goo. Simmer about 35 minutes. While its simmering, bone the chicken breasts and cut into 1-inch cubes. Skim off all the fat that comes to the surface of the gumbo. Check the seasoning. Then add the chicken and simmer another 10 minutes. Dont overcook, it weakens the flavor. Serve over a little white rice, in soup bowls. Notice three things about the seasoning. First, you may not need any salt beyond whats already in the broth. Second, this gumbo really doesnt need additional seasonings like herbs, file powder, etc. And third, notice I didnt say a thing about how much cayenne to use. Youre the cook! One other thing -- If I can get nice, really fresh oysters I like to throw some in, raw, for the last 2 or 3 minutes, just enough to heat them through. My family are all crazy about them, but some folks arent and sometimes you cant get fresh oysters. CHILE-HEADS DIGEST V2 #245 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.