Chicken and Okra Gumbo
TOTAL TIME: Prep: 40 min. Cook: 1-3/4 hours
YIELD: 10 servings.
We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. —Catherine Bouis, Palm Harbor, Florida
Ingredients
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1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
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2 quarts water
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1/4 cup canola oil or bacon drippings
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2 tablespoons all-purpose flour
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2 medium onions, chopped
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2 celery ribs, chopped
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1 medium green pepper, chopped
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3 garlic cloves, minced
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1 can (28 ounces) tomatoes, drained
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2 cups fresh or frozen sliced okra
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2 bay leaves
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1 teaspoon dried basil
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1 teaspoon salt
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1/2 teaspoon pepper
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1 to 2 teaspoons hot pepper sauce
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2 tablespoons sliced green onions
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Minced fresh parsley
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Hot cooked rice
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts
1 cup: 222 calories, 13g fat (3g saturated fat), 44mg cholesterol, 431mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 16g protein.
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