Ham And Okra Recipes

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
• If you get black specks in your roux it is burned and you will have to start over.
• Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
• The mixture will be pasty and fairly dry.
• Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
• Cook, stirring, for 3 to 4 minutes.
• Add the stock or broth and stir well to combine with the roux mixture.
• Bring to a boil, then reduce heat to medium-low.
• Cook, uncovered, stirring occasionally, for 1 hour.
• Add the chicken and cook just until the chicken is heated through, about 5 minutes.
• Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
• Ladle into deep soup bowls over rice.
• Serve with hot sauce, if desired.

OKRA OR PICKLE ROLLUPS

Steps:

• 1. Spread a thin layer of the softened cream cheese on 1 side of ham or beef slice.
• 2. Cut each end off each okra if using.
• 3. Lay okra or pickle on 1 end of the cream cheese covered ham or beef slice.
• 4. Roll up and place seam side down on cookie sheet.
• 5. Refrigerate until firm enough to slice.
• 6. Slice into 1 1/2 inch pieces.
• 7. Lay flat on your favorite serving platter, cover with plastic wrap and chill until ready to serve.