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Oven Chicken and Okra Gumbo

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"Oh, if only I lived a life where my days could be spent minding a gumbo pot. This gumbo is slow-cooked in the oven for about 3 hours and only needs to be checked on a time or two."

List of Ingredients

â—¦ 2 pounds okra, sliced into ¼-inch-thick rounds
â—¦ 1 medium onion, chopped
â—¦ 1 stalk celery, chopped
â—¦ 1 red bell pepper, seeded and chopped
â—¦ 3 cloves garlic, minced
â—¦ One 14.5-ounce can peeled whole tomatoes
â—¦ One 6-ounce can tomato paste
â—¦ 3 cups diced cooked chicken
â—¦ 6 ounces tasso or smoked ham, diced
â—¦ 1 quart chicken broth
â—¦ Salt and freshly ground black pepper
â—¦ 4 cups cooked white rice


Recipe

Preheat the oven to 250° F.

Combine the okra, onion, celery, bell pepper, garlic, tomatoes, and tomato paste in a large roasting pan. Cover with foil and bake for one hour or until very tender.

Remove the foil and add the chicken, tasso, and broth. Return to the oven and bake for 1 ½ to 2 hours, or until desired thickness. Season with salt and pepper. Ladle the gumbo into bowls and spoon a little rice into the center of each one.

Serves 8 to 10





Notes:

• Okra should not be slow-cooked in cast iron, as this will darken it.

• Tasso is made from slices of highly spiced smoked pork butt. Cappicola can be successfully substituted.

• Similar chicken gumbos made with many ingredients and andouille sausages are called Gumbo Ya Ya, from the Cajun saying for "everybody talking at one time."