Sycamore Hill Farms Original Recipe
Sausage Gumbo
1	cup	Green Bell Pepper - Chopped
1	cup	Onion - Chopped
1	cup	Celery - Chopped
1	cup	Fresh Parsley or  2 TBSP Dried
3		Carrots -Chopped
5	cloves	Garlic
2	28 oz	Cans Diced or Stewed Tomatoes
1	16 oz	Can of Red Kidney Beans
1	15.8 oz	Can Black-Eyed Peas
1	16 oz	Cut Okra - Fresh or Frozen
1	pound	Bulk Fresh Sausage
1	pound	Smoked Pork or Kielbasa Sausage
1	TBSP	Creole Seasoning
1	TBSP	Old Bay Seasoning
1	TBSP	Dill Weed
1-1/2	tsp	Southern Seasoning
1-1/2	tsp	Salt (to taste - add last to adjust)
1/4	cup	Olive Oil
2	cups	Cooked White Rice
To Cook:
Cut and chop first 5 ingredients into medium pieces. Peel and smash garlic, then chop.
In a large heavy pot with a lid, place olive oil and chopped ingredients and tender over
medium heat. After veggies are about half tender, add tomatoes and seasonings, bring to
a medium boil for about 5 minutes. Add kidney beans and Black-Eyed Peas with the juice
cover and bring to heavy simmer.
Fry bulk sausage in a fry pan and brown, drain well and add to pot. Cut smoked sausage
into ring slices, and fry till brown. Drain and add to pot. After the mixture has cooked at a
simmer for about an hour add the cut okra reduce to low for about 20 minutes.
In a separate pot cook two cups of white rice. Serve the Sausage Gumbo over the rice
with corn bread or French bread.
For spicy hot gumbo and 2 or 3 TBSP's of Creole seasoning instead of the one.
Yield: A Pot Full!