Ingredients: |
Ingredients: 1 fowl (3 - 4 pounds)
1/2 c salt pork fat
1 onion
1 qt okra, fresh, frozen, or canned
5 tomatoes
1 c cream
2 sprigs parsley
3 c boiling water
1/2 tsp pepper white or black (can substitute 1/4 tsp Cayenne pepper)
2 tbs salt
1 c boiled rice
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Directions: |
Directions:Chicken gumbo may be made by using leftover chicken or the remainder after making chicken salad or boned chicken.
Cut the chicken into convenient pieces and saute until brown in salt pork fat, then place all the pieces in a saucepan. Cut a large onion into thin slices and saute slowly for ten minutes in the fat. Add okra, cut fine, sliced tomatoes, and parsley springs. Saute all of these ingredients one-half hour, quite slowly, and place them in the saucepan with the chicken. Add boiling water, pepper, and salt. Simmer slowly two to four hours, or until the chicken is very tender, separate the bones from the chicken. Then add boiled rice and cream. if more seasoning is needed, add it, and if necessary, thin with boiling water. Boil up once and serve.
Cayenne pepper (1/4 tsp) may be used instead of white or black pepper, if desired
This recipe, if followed as given, will provide the main dish for dinner. |
Personal
Notes: |
Personal
Notes: From cookbook owned by Minerva Kathleen Merritt Hooper (1917 - 2001)
Married Earl Leroy Hooper (1912 - 2002) Married September 12, 1935.
"The American Woman's Cookbook" Edited & Revised by Ruth Berolzheimer, Published for Culinary Arts Institute by Consolidated Book Publishers, Inc, Chicago, 1941
Inscription: To Kathleen From Earl May 29, 1943 Harrisville NY
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This recipe for Chicken Gumbo is from