| | Classic Chicken Gumbo 2 tablespoons of vegetable shortening
1/2 cup of uncooked rice
2 tablespoons of flour, all-purpose
2 Ribs celery, chopped
2 onions, finely chopped
1 teaspoon of salt
1 green bell pepper, fine chop
1/2 teaspoon of pepper
5 cups of warm chicken broth
1/4 teaspoon of thyme
8 Tomatoes, peeled/chopped
1 Bay leaf
1/2 pound of okra, cut into 1/4" pieces
1 Broiler-fryer chicken, cooked |
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In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). Add onions and bell pepper; cook until onion is translucent, about 5 minutes. Slowly add warm broth; stir until broth reaches a boil. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer. Servings: 6 Dutch Oven & Cast Iron Recipe Collections |
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