"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

CHICKEN GUMBO - NEW ORLEANS STYLE Recipe

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This recipe for CHICKEN GUMBO - NEW ORLEANS STYLE, by , is from Edna's Clippings, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Virgil Owen
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large hen 4-5 pounds, cut as for frying
1 c oleo or cooking oil
1 c all purpose flour
1 large diced onion
4 cloves garlic minced
chopped parsley
chopped onion tops
red pepper
4-6 quarts warm water

Directions:
Directions:
Make a "roux" by heating oleo/cooking oil in large heavy pot and mixing in flour, stirring constantly for about 5 minutes, until mixture becomes golden brown and of smooth texture. Add diced onion and chopped garlic. Season chicken parts strongly with salt, black pepper, and red pepper, then cook in the "roux" until browned, add warm water and cook slowly for about 20 hours or until chicken is tender.

Serve in soup bowls with boiled rice as desired. Sprinkle each serving with chopped parsley and onion tops and file powder if available.

Personal Notes:
Personal Notes:
A chicken oyster gumbo may be made by adding one pint of oysters in their liquid about 15 minutes before serving.

 

 

 

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