Recipes
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Chicken and Okra Gumbo
Ingredients:
 | 3 lbs. chicken legs and thighs cut up (debone or use whole) | |
| 1 lb shrimp (optional) | |
| 1 1/2 tsp salt | |
| 1/2 tsp ground black pepper (freshly ground) | |
| 1/2 tsp ground red pepper | |
| 1/2 cup cooking oil | |
| 1/2 cup all-purpose flour (do NOT use self-rising) | |
| 1 lg onion chopped | |
| 1 cup chopped green pepper | |
| 1 cup chopped celery | |
| 4 cloves garlic minced or pressed | |
| 4 cups hot water (you can use 8 oz of chicken stock in place of | |
| 1 cup of water or simply add a couple of bullion cubes) | ||
| 2 cups sliced fresh okra (or frozen, thawed, you can use | |
| frozen gumbo vegetables as well) | ||
| 4 green onions or leeks sliced | |
| 1/2 finely chopped parsley | |
| Hot cooked rice | |
If you've never made a roux, and don't want to try, purchase a roux
mix before you begin. Season chicken pieces with salt, red and black
pepper, coat well.
In a very large (10 qt) pot, heat oil. Add flour and stir. Cook over
medium-high heat stirring constantly (if you stop it will burn!) until
the roux is a dark reddish brown. Quickly add onions, celery, green
peppers, and garlic to roux continuing to stir. Add coated chicken
and brown for about 5 minutes. Gradually add the water and stir.
Bring to a boil. Reduce heat, cover, and simmer for about 1 hour.
Add more water if needed. Remove the lid and stir in okra, green
onions or leeks, and parsley. Cover and simmer for another 20 to 30
minutes. Skim off fat from the top of the gumbo. Serve with rice.
Makes about 6 servings.
mix before you begin. Season chicken pieces with salt, red and black
pepper, coat well.
In a very large (10 qt) pot, heat oil. Add flour and stir. Cook over
medium-high heat stirring constantly (if you stop it will burn!) until
the roux is a dark reddish brown. Quickly add onions, celery, green
peppers, and garlic to roux continuing to stir. Add coated chicken
and brown for about 5 minutes. Gradually add the water and stir.
Bring to a boil. Reduce heat, cover, and simmer for about 1 hour.
Add more water if needed. Remove the lid and stir in okra, green
onions or leeks, and parsley. Cover and simmer for another 20 to 30
minutes. Skim off fat from the top of the gumbo. Serve with rice.
Makes about 6 servings.
