Chicken & Okra Gumbo Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up 2 quarts water 1/4 cup canola oil or bacon drippings 2 tablespoons all-purpose flour 2 medium onions, chopped 2 celery ribs, chopped 1 medium green pepper, chopped 3 garlic cloves, minced 1 can (28 ounces) tomatoes, drained 2 cups fresh or frozen sliced okra 2 bay leaves 1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon pepper 1 to 2 teaspoons hot pepper sauce 2 tablespoons sliced green onions Minced fresh parsley Hot cooked rice
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Directions: |
Directions:Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through. Discard bay leaves. Garnish with green onions and parsley. Serve with rice. |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:2hrs |
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