Chicken & Okra Gumbo

This is great cold weather cuisine. Hot and a little spicy....yummy!

Chicken & Okra Gumbo

Serves 10

4 to 6 lb Hen, cut into pieces
4 tbsp Oil
1 stick Butter
4 tbsp Flour
2 cups Fresh Okra, chopped
1 large Onion, chopped
2 sticks Celery, chopped
1 Green Bell Pepper, chopped
4 Garlic Cloves, minced
2 tbsp Green Onions (scallions) chopped
1 tbsp Worcestershire sauce
Creole Seasoning or salt & pepper
3 quarts Water
File'


Season chicken well.

In a large aluminum Dutch oven (do not use black cast iron pot) fry seasoned chicken in 2 tbsp oil until brown. Remove and set aside.

Add 2 more tbsp oil and fry chopped okra for about 10 minutes, stirring constantly to keep from burning.

Add roux. See Recipe
You will use only enough roux to make the required amount of liquid needed for your recipe. This chicken & okra gumbo recipe calls for 3quarts of water, so you will make enough roux to mix with 3 quarts of water and get the desired amount of gravy for your gumbo.

Add chicken, worcestershire sauce, chopped onion, celery, bell pepper, garlic and 3 quarts of water.

Bring to boil and simmer 2 - 3 hours or until meat is tender. Skim off excess fat and serve in soup bowls with rice.

Garnish with chopped scallions and a sprinkling of file'


Enjoy!