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Chicken And Okra Gumbo

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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
  Broiler fryer chicken 3 Pound, cut up (1 Chicken, 2 1/2 To 3 Pound)
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Cooking oil 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Onion 1 Large, chopped
  Chopped green pepper 1 Cup (16 tbs)
  Chopped celery 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Hot water 4 Cup (64 tbs)
  Sliced okra/One 10 ounce package frozen cut okra, thawed 2 Cup (32 tbs)
  Green onions 4 , sliced
  Snipped parsley 1⁄4 Cup (4 tbs)
  Hot cooked rice 1 Cup (16 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Party

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