* Exported from MasterCook * Chicken Wings, Gumbo-Style Recipe By :"The New York Times Heritage Cookbook" - Jean Hewitt Serving Size : 8 Preparation Time :0:00 Categories : Beef Chicken Gumbo Pork Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound salt pork 3 pounds chicken wings 2 cups finely chopped onions 2 large cloves garlic -- finely minced 2 cups chopped green bell pepper 1 1/2 cups chopped celery 1 pound ground pork 1 pound ground round steak 5 cups fresh peeled or canned tomatoes 1 1/2 cups fresh or canned chicken broth Salt and freshly ground black pepper 3/4 cup fresh or frozen lima beans 1 cup corn kernels Worcestershire sauce -- to taste Tabasco sauce -- to taste Hot cooked rice Cut the salt pork into small cubes or thin slices. In a large casserole, cook the salt pork, stirring occasionally, about 5 minutes, or until golden. Remove and reserve the salt pork, but leave the fat in the casserole. Add the chicken wings and cook until golden brown on all sides. Remove and reserve the chicken wings. Add the onions, garlic, green bell pepper, and celery and cook, stirring, until onions are wilted. Add the ground pork and round steak and cook, stirring to break up the meat. Cook until meat loses color. Add the chicken wings and salt pork. Add the tomatoes, broth, salt, and pepper. Simmer, stirring occasionally, 30 minutes. Add the lima beans and continue cooking 30 minutes. Add the remaining ingredients and cook 15 minutes longer. Serve in soup bowls with rice on the side. Sprinkle with pork bits. Posted by: Cassie - - - - - - - - - - - - - - - - - - - ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.