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In a stock pot bring water to a boil. Add chicken, celery, carrot, onion, bay leaves and salt, and simmer for 25 minutes. Remove chicken and take meat from bones. Set meat aside and return bones to broth, continuing to simmer. In another 4 quart pan, heat oil and flour. Cook this roux until a nice brown color (30 minutes), stirring constantly. Add okra, onions, celery, green pepper, and cook about 5 to 10 minutes. Add green onions, garlic, bay leaves, thyme, marjoram, basil, tomatoes, ham and cooked chicken meat. Strain stock and add to gumbo. Fry sausage, drain well, and add to gumbo. Simmer 1-1/2 hours. Add Worcestershire sauce, salt and pepper. Add Tabasco to taste. Serve over steamed rice in a bowl. Yield: 12 to 16 servings. COURTNEY JACKSON (MRS. J. PRESLEY) From
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|Serving Size: 1 Serving (407g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 42 (15%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 42.6mg||1 %|
|Potassium 238mg||6 %|
|Total Carbohydrate 55g||16 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 52.6g|
|Protein 5.4g||8 %|
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Calories per serving: 284
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