TabyanInn

I grew up with these gumbos—simple stews with whatever meat you have on hand. This chicken gumbo is a variation of the basic gumbo recipe, and is one of my favorites.

Ingredients

• Medium amount of Roux
• 1 chicken, cut into pieces
• 1 lb. okra, sliced (can be cooked separately)
• 1 white onion, finely chopped
• 1 bell pepper, finely chopped
• 3 stalks celery, finely chopped
• 4 cloves garlic, minced or finely chopped
• 3 green onions, chopped, tops and bottoms separated
• Salt & pepper
• 3 bay leaves
• 1 cup parsley, finely chopped
• 8 cups water
• 1-2 tablespoons file powder
• White rice, cooked

How To Make

Add okra and smother down with a lid, stirring frequently until fully cooked, about 20 min. Add a small amount of water if needed.

In a large pot make a medium amount of roux.

Add chicken parts and brown in the roux for about 20 min. Add a small amount of water if needed.

Add cooked okra, onions, bell pepper, celery, garlic, green onions, salt & pepper. Cook until veggies are soft, about 15 min.

Add 8 cups water, bay leaves, green onion tops and parsley. Bring to a full boil over high heat for 20 min.

Reduce heat and simmer for 30 min. The veggies and chicken should be fully cooked. Add water if needed. The gumbo should have a soupy consistency.

Just before serving add 1-2 tablespoons file powder to the pot if desired.

Serve in bowls over 2 or 3 large tablespoons of rice.

Prep time: 20 min. Cook time: 2 hours 15 min. Serves: 8.

Notes

Source: Rocky Tabyanan.