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August 2, 2011
Southern Chicken Gumbo
Poultry Classics
Prep time:
59 minutesCook time :
1 hour“When my grandparents moved North from Louisiana, Grandma made gumbo when they were homesick.”
Ingredients
Serves 6
- 1 chicken (about 2 1/2 to 3 pounds)
- 5 teaspoons bacon drippings
- 2 tablespoons flour
- 2 medium onions, chopped
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 (28-ounce) can tomatoes
- 1 (10-ounce) package frozen sliced okra
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 cups long-grain rice, cooked
Directions
1
Combine chicken and enough water to cover in a stockpot. Bring to a boil over high heat. Reduce heat to medium. Cook until chicken is tender, about 25 minutes. Drain, reserving 5 to 6 cups broth. Chop chicken, discarding the skin and bones.
2
Heat bacon drippings in a large saucepot over medium heat. Stir in flour. Cook, stirring continually, until browned and slightly thickened. Stir in onions, celery and garlic. Cook, stirring continually, until browned, about 5 minutes.
3
Add reserved broth, undrained tomatoes, okra, salt and black pepper and mix well. Cook over low heat, stirring continually, for 30 minutes.
4
Add chicken and mix well. Cook for 30 minutes. Add Worcestershire sauce and mix well. Spoon equal portions of rice into 6 to 8 individual serving bowls. Spoon gumbo on top of rice. Serve immediately.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
For a more complex taste, Grandma added 2 bay leaves when she stirred in the broth and tomatoes, removing them before serving. When she had filé powder on hand, she stirred in 2 teaspoons of it after removing the gumbo from the heat. The filé powder gave the gumbo a thicker texture and an authentic taste.
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