Title: Chicken Okra Gumbo
Categories: Cajun Regional Poultry Soup
Yield: 8 Servings
| 1/2 | c | Vegetable oil |
| 2 | qt | Okra; sliced thin |
| 1 | | 4-5 lb chicken; cut into pieces |
| | | (seasoned with salt and pepper) |
| 3 | tb | Vegetable oil |
| 3 | tb | Flour |
| 1 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1 | | Bell pepper; chopped |
| 1 | cl | Garlic; minced |
| 2 | lg | Tomatoes; chopped |
| | | Or 1 15 oz can tomatoes, cho pped |
| 2 | qt | Chicken stock |
| 1 | tb | Salt |
| 1/2 | ts | Red pepper |
| 1/4 | ts | Black pepper |
| 1 | lb | Smoked sausage; cut into 1" pieces |
Heat oil in skillet. Add okra. Cover and cook slowly 30-40 minutes until
okra is tender. In Dutch oven sear seasoned chicken in 3 tablespoons oil
until brown. Remove chicken and set aside. In remaining oil add flour,
stirring constantly until brown roux forms. Add onion, celery, bell pepper
and garlic. Cook on low heat until onions are transparent. Add tomatoes.
Cook until well blended. Add okra, chicken, water or stock, salt, red and
black pepper. Cover. Cook over medium heat 2 1/2 to 3 hours or until
chicken is tender. More water may need to be added. If desired, add sausage
to gumbo during the last 30 minutes. Serve over cooked rice.