Chicken And Okra Gumbo Recipe
The chicken and okra gumbo is prepared with okara and chicken pieces cooked together with parsley, green onions, peppers and celery. Flavored with garlic, onions and red and black pepper, it is seasoned to taste and best served over rice.
Ingredients
1 2 1/2 to 3 pound broiler fryer chicken, cut up
1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 to 1/2 teaspoon ground red pepper
1/2 cup cooking oil
1/2 cup all purpose flour
1 large onion, chopped
1 cup chopped green pepper
1 cup chopped celery
4 cloves garlic, minced
4 cups hot water
2 cups sliced okra or one 10 ounce package frozen cut okra, thawed
4 green onions, sliced
1/4 cup snipped parsley
Hot cooked rice
Directions
Sprinkle the chicken pieces with salt, black pepper, and red pepper.
In a 4 quart Dutch oven brown chicken, half at a time, in hot cooking oil.
Remove chicken and set aside.
Reserve 14 cup drippings in Dutch oven.
Add flour to pan drippings in Dutch oven, scraping bottom of pan to loosen drippings.
Cook over medium high heat 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 15 minutes more or till a dark reddish brown roux forms. (See pages 6 7.)
Add onion, green pepper, celery, and garlic to the roux.
Cook and stir over medium heat for 3 to 5 minutes or till vegetables are tender.
Gradually stir the hot water into the vegetable mixture.
Add chicken to the Dutch oven.
Bring to boiling.
Reduce heat.
Cover and simmer about 1 hour or till chicken is very tender, adding more water, if necessary.
Stir in okra, green onions, and parsley.
Cover and simmer for 20 to 30 minutes more.
Remove from heat.
Skim off fat.
Serve with rice.
In a 4 quart Dutch oven brown chicken, half at a time, in hot cooking oil.
Remove chicken and set aside.
Reserve 14 cup drippings in Dutch oven.
Add flour to pan drippings in Dutch oven, scraping bottom of pan to loosen drippings.
Cook over medium high heat 5 minutes, stirring constantly.
Reduce heat to medium.
Cook and stir about 15 minutes more or till a dark reddish brown roux forms. (See pages 6 7.)
Add onion, green pepper, celery, and garlic to the roux.
Cook and stir over medium heat for 3 to 5 minutes or till vegetables are tender.
Gradually stir the hot water into the vegetable mixture.
Add chicken to the Dutch oven.
Bring to boiling.
Reduce heat.
Cover and simmer about 1 hour or till chicken is very tender, adding more water, if necessary.
Stir in okra, green onions, and parsley.
Cover and simmer for 20 to 30 minutes more.
Remove from heat.
Skim off fat.
Serve with rice.
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