Chicken Gumbo" Recipe
List of Ingredients
3 to 4 pound broiler fryer chicken cut up
1 cup chopped celery tops
1 medium onion, sliced
1 clove garlic, crushed (optional)
1 large bay leaf, crumbled
2 teaspoons salt
2 cups water or chicken broth
2 tablespoons margarine or butter
2/3 cup chopped onion
1/2 cup chopped green pepper
1 can (28 oz.) tomatoes
1/4 cup snipped parsley
1/2 teaspoon red pepper sauce (Tabasco)
1-1/2 cups fresh or frozen okra
1/3 cup uncooked long-grain rice
Dash of pepper
1-1/2 teaspoons File powder (used as a thickener and
seasoning in many Creole recipes)
Recipe
Remove any excess fat from chicken. Heat chicken,
giblets, neck, celery tops, sliced onion, garlic, bay
leaf, salt and water to boiling, reduce heat. Cover
and simmer until thickest pieces of chicken are done,
about 45 minutes. Strain broth. Refrigerate chicken
and broth separately.
Remove chicken from bones, cut into pieces. Skim the
fat from broth. Place broth and chicken in saucepan.
Cook and stir margarine, chopped onion and green
pepper until onion is tender but not brown. Stir
green pepper mixture, tomatoes (with liquid) parsley
and Tabasco sauce into chicken and broth. heat to
boiling,reduce heat. Simmer uncovered 15 minutes.
Stir in okra, rice and pepper, simmer 20 minutes.
Remove from heat; stir in file powder. (To prepare
soup ahead, stir in file powder after reheating). 6
to 8 servings. Enjoy!!
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