Ingredients: |
Ingredients: 4 tablespoons shortening or oil
1 cup cooked rice
4 tablespoons AP flour
2 ribs celery, finely chopped
2 onions, finely chopped
1 teaspoon salt
1 green bell pepper, finely chopped
1/2 teaspoon pepper
6 cups hot chicken broth
1/4 teaspoon thyme
8 tomatoes, peeled & chopped
1 bay leaf
1/2 pound okra, cut into 1/4" slices
1 whole chicken, boiled
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Directions: |
Directions:Boil the chicken in salted water. Be sure that the chicken is just covered and that you use at least 6 cups or more of water. Boil the chicken for an hour over medium heat. Remove any foam.
Remove the chicken and rinse it under cold water to cool.
Once the chicken is cool, debone the chicken removing the bones & skin; place the bones & skin back in the broth.
Simmer this for 40 minutes more and then strain the broth discarding all solids. Reserve 6 cups of this broth.
Return the strained broth to the stove to keep it hot till ready for use.
In a large Dutch oven, melt the shortening or heat the oil over medium-low heat; add the flour and cook, stirring continuously, until browned, about 10 minutes, (do not rush; if the flour burns, the roux is ruined).
Add the onions and bell pepper; increase the heat to medium; cook until the onion is translucent, about 5 minutes. Slowly add the 6 cups of hot broth; increase the heat to medium-high; stir until the broth reaches a boil.
Add the tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
Add the chicken; when the mixture boils again, reduce the heat to low, cover and simmer at least 30 minutes; stirring occasionally. |
This recipe for Soup, Chicken Gumbo is from