Catahoula Gumbo recipeCan a leopard change his spots? The Catahoula leopard dog gets its name from the unevenly speckled coat of which it boasts. Traveling from France to Louisiana with some of the first colonists this versatile dog was used for everything from herding to treeing to guarding. The Catahoula is long, thin, short haired and sometimes has beautiful turquoise eyes.Ingredients 1 tablespoon olive oil ½ chicken (1 kilo), cut into four pieces 1 small baby cabbage, chopped 1 clove garlic, chopped ½ cup smoked ham cut into cubes ½ okra cut into pieces 2 tablespoons tomato paste 3 cups water 1 bay leaf Pinch of cayenne pepper ½ tablespoon Worcestershire sauce Salt Ground pepper ½ kilo fresh shrimp, shelled and cleaned Steamed riceBrown chicken well in the olive oil and then add garlic and baby cabbage and sauté for about 10 minutes. Mix in the ham, tomato paste, okra, water, bay leaf, cayenne, Worcestershire sauce and salt and pepper to taste. Allow to boil and then lower heat and cook for about an hour. Pour in shrimp and allow to cook for about fifteen minutes. Remove from heat. Bone chicken pieces and put back into gumbo. Throw away bay leaf. Put rice in your dog's bowl and then pour gumbo over and serve while still hot. Be careful with the very powerful cayenne pepper. Remember that your dog's nose is one of the most sensitive in the whole animal kingdom. Makes about 1 liter of gumbo. Next: Terrier's turkey burgers |