GUMBO

Ingredients

1 (2-pound) Boston butt pork roast or 1 (3-pound) fryer, cut up
1/2 medium onion, chopped
2 stalks celery, chopped
1/2 teaspoon cayenne pepper
2/3 cup self-rising flour
2/3 cup oil
2 cups chopped onion
1 cup chopped celery
1/2 cup chopped bell pepper
1 tablespoon minced garlic
1/4 cup chopped green onions
1/3 cup dried parsley
1 (16-ounce) package Kielbasa sausage, sliced into bite-size pieces
1 (16-ounce) bag frozen okra, thawed
1 quart tomatoes, undrained
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups instant rice, uncooked
Cajun seasoning

Preparation

In a large pot or Dutch oven, place Boston butt and the next three ingredients. Add water to almost cover roast. Bring to a boil. Cover, reduce heat, and simmer until roast is tender, about 1 hour. Remove roast from pot to cool, reserving stock but discarding onion and celery. Shred cooled roast. In a medium microwave-safe bowl, blend flour and oil until smooth. Microwave on high 4-6 minutes. Stir and microwave 1 minute more, or until mixture has browned. (Mixture will be very hot.) Add next three ingredients to flour-oil mixture. Cook on high for 3 minutes; add garlic, parsley and green onions. Cook 2 minutes longer. Return shredded meat to reserved stock. Stir in microwaved mixture. Add sausage, okra, tomatoes, salt, pepper and cayenne pepper. Bring to a boil. Reduce heat and simmer, uncovered, at least 2 hours, stirring occasionally. Cook rice according to package directions. To serve, spoon rice into bowls. Dip gumbo over rice; sprinkle to taste with Cajun seasoning. Makes 10-12 servings.