Chicken Gumbo Recipe
Ingredients
| 1 frying chicken cut up | ||
| Water | 2 Cup (16 tbs) | |
| Onions | 2 Medium, sliced | |
| Tops from | ||
| Celery stalks | 2 | |
| Bay leaves | 2 | |
| Monosodium glutamate | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon | |
| Green pepper | 1 Medium, chopped | |
| Tomatoes | 4 Cup (16 tbs) | |
| Parsley sprigs | 3 , chopped | |
| Hot pepper sauce | 1/2 Teaspoon | |
| Rice | 1/3 Cup (16 tbs), uncooked | |
| Okra | 1/2 pound, sliced | |
| File powder | 1 Teaspoon | |
Directions
Wash chicken pieces and put in kettle.
Add water, 1 onion, celery, bay leaves, monosodium glutamate, and 1 teaspoon salt.
Bring to boil, cover, and simmer for 40 minutes.
Remove from heat; strain broth and return to kettle.
Remove meat from bones in large pieces.
Cut into bite-size pieces; return to broth.
Melt butter, add remaining onion and green pepper, and cook for about 5 minutes.
Add to chicken with 1 teaspoon salt, tomatoes, parsley, and hot pepper sauce.
Simmer for 20 minutes.
Add rice and okra; simmer for 20 minutes longer.
Remove from heat, and stir in file powder.
Add water, 1 onion, celery, bay leaves, monosodium glutamate, and 1 teaspoon salt.
Bring to boil, cover, and simmer for 40 minutes.
Remove from heat; strain broth and return to kettle.
Remove meat from bones in large pieces.
Cut into bite-size pieces; return to broth.
Melt butter, add remaining onion and green pepper, and cook for about 5 minutes.
Add to chicken with 1 teaspoon salt, tomatoes, parsley, and hot pepper sauce.
Simmer for 20 minutes.
Add rice and okra; simmer for 20 minutes longer.
Remove from heat, and stir in file powder.
Chef
