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| 9:21 a.m.-2004-01-24 Captain Jim�s Mumbo Gumbo (Mostly Homemade) 1/3 lb lean ground beef (you�ll need the fat content, so don�t use extra lean) 1 chicken breast 1/4 lb thick sliced bacon, diced 1/4 lb kielbasa (or sausage in casing of your choice, andouille is also good), cut into � inch �wheels� 1 large carrot (1/2 cup diced) 1/2 large onion (1/2 cup diced 3 large celery stalks (1/2 cup diced) 3 cups vegetable or beef stock 3 cups water 1/2 cup cheap white wine (apple cider, vinegar, et al�red wine/red wine vinegar does not work!) 1 cup fresh or frozen okra 1 clove of garlic (diced, sliced, you name it) 1 pinch dried thyme 1 pinch dried tarragon 2 teaspoonfuls of Alpine Spice mix 1 box of Zatarans Gumbo Mix Mix ground beef and Alpine Spice roughly. Do not mix too much, or the meatballs will be tough. Form into 3/4 inch meatballs. Bring vegetable or beef stock to just a boil. Poach meatballs about 5 minutes. Add diced vegetables and garlic. Dice chicken breast and add to meatballs, along with thyme and tarragon. Add water if necessary to cover, and simmer until chicken is cooked through. Add the okra. Add rest of water, bring to a boil. Add gumbo mix. As a tip, you might want to �sift� the gumbo mix through a strainer to separate it from the rice in the mix. Then slowly mix the �spice� part of the mix into a paste, and then a thick slurry with the wine (or water or vinegar or apple cider�). This makes it mix better into the rest of the liquid, without having big clumpy lumps of gumblo flavoring to �surprise� you later. Add the rice to the pot at any point. Let this simmer over low heat 25-30 minutes. Add the bacon, sausage, and simmer another 30 minutes. Enjoy over white rice or in a bread bowl! The Captain
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