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Chicken Gumbo with Okra, Creole-Style
Hearty, Heavy Gumbo with Chicken |
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What you need:
2 lbs chicken, naked, cut up
2 cup onions, chopped
1 cup parsley, chopped
1 bunch green onions, diced
1 1/2 lbs. okra, cleaned, chopped
1 1/2 cup flour
3 Tbls. bacon drippin's
1 tomato, fresh, diced
1 gal water (16cup)(3.8l)
2 Tbls. poultry seasonings(thyme, oregano)
6 Chicken Bouillon Cubes
Salt n' pepper to taste
Oil for frying (about 2 cups)
2 cup cooked long grain rice
For Euro measurements (1 cup=240ml)(1tbs=5ml)(1 lbs=.45kg)
{these added for Ms.Joy}
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From The Belile Estate Kitchen's
Chicken Gumbo With Okra
Note* if you want just Chicken Gumbo, delete steps with okra and ingredients (okra,Tomato)
What you do Shah!
Get you a skillet, add about 3 Tbls. oil, put them over a medium hot fire, add them okra and tomato and fry until them okra ain't got no slime and them tomato is soft. Now season them chicken pieces, let set. Get you a large stock pot, mop bucket size, but not them mop bucket, momma will get real mad, and put some oil, heat them up and fry them chicken until brown.
Remove them chicken from the pot, put on them dish and save.
Now add them flour to them oil and stir. Stir some more until them Roux is dark brown. Add all them other seasonings, with them okra n' tomato's to them cooking Roux and sauté' about 10 minutes. Now slowly add them water, put in them chicken and cook slowly until the gravy gets kinda
thick and is shiny. Add them salt n' pepper to taste, serve over hot rice, is soo good, for sure.
Bon Appetite
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Preparation Time: 3hrs |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 9700 times. |
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