Chicken and Okra Gumbo

Chicken and Okra Gumbo is a beloved Creole dish that Catherine Bouis from Palm Harbor, Florida, has continued to make and enjoy even after moving away from New Orleans. This flavorful gumbo showcases the rich and diverse cuisine of the region, and it has become one of their favorite dishes.

INGREDIENTS:

• 1 broiler/fryer chicken (2½ to 3 pounds), cut up
• 2 quarts water
• ¼ cup canola oil or bacon drippings
• 2 tablespoons all-purpose flour
• 2 medium onions, chopped
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 3 garlic cloves, minced
• 1 can (28 ounces) tomatoes, drained
• 2 cups fresh or frozen sliced okra
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 to 2 teaspoons hot pepper sauce
• 2 tablespoons sliced green onions
• Minced fresh parsley
• Hot cooked rice

PREPARATIONS:

1. Place the chicken and water in a stockpot. Cover and bring it to a boil. Reduce the heat, cover, and simmer for 30-45 minutes or until the chicken is tender.
2. Remove the chicken from the pot, reserving the broth. Set the chicken aside until it is cool enough to handle. Remove the chicken from the bones, discard the bones, and cut the meat into cubes. Set the chicken aside.
3. In a stockpot, combine the canola oil or bacon drippings with the flour until smooth. Cook over medium-high heat, stirring constantly, for 5 minutes. Reduce the heat to medium and continue to cook and stir for about 5 minutes, or until the mixture is reddish-brown, resembling the color of a penny.
4. Increase the heat to high and stir in 2 cups of the reserved broth. Bring it to a boil and cook and stir for 2 minutes, or until thickened.
5. Add the chopped onions, celery, green pepper, and minced garlic to the pot. Cook and stir for 5 minutes. Add the drained tomatoes, sliced okra, bay leaves, dried basil, salt, pepper, and hot pepper sauce. Cover the pot and simmer for 1½ to 2 hours.
6. Discard the bay leaves. Garnish the gumbo with sliced green onions and minced fresh parsley. Serve the gumbo with hot cooked rice.

YIELD: 8-10 servings

PREP TIME: 40 minutes

COOK TIME: 2 hours

SPECIAL INSTRUCTIONS:

• If you prefer a spicier gumbo, adjust the amount of hot pepper sauce to your taste.

TIPS:

• To save time, you can use pre-cut chicken pieces or boneless, skinless chicken thighs.
• Serve the gumbo with a side of crusty bread or cornbread for a complete meal.

Chicken and Okra Gumbo is a delicious and hearty dish that highlights the vibrant and diverse cuisine of New Orleans. Catherine Bouis from Palm Harbor, Florida, has brought the flavors of Creole cooking into her home, and this gumbo has become a family favorite.

To prepare this flavorful gumbo, start by simmering the chicken in water until tender. Once cooked, remove the chicken from the pot and set it aside to cool. Meanwhile, prepare the roux by combining canola oil or bacon drippings with flour, cooking it until it turns reddish-brown.

Next, incorporate the reserved chicken broth into the roux, creating a thick and flavorful base. Add the onions, celery, green pepper, garlic, tomatoes, okra, bay leaves, basil, salt, pepper, and hot pepper sauce. Simmer the gumbo for 1½ to 2 hours, allowing the flavors to meld together.

Discard the bay leaves and garnish the gumbo with sliced green onions and minced fresh parsley. Serve the gumbo over hot cooked rice, which helps to absorb the flavorful broth.

Gumbo is a classic Cajun dish from southern Louisiana. While many variations exist, this recipe features a dark roux and the addition of okra, which acts as a natural thickening agent. Chicken is the star ingredient in this version, creating a hearty and satisfying gumbo. The combination of spices, vegetables, and chicken results in a rich and complex flavor profile that is sure to delight your taste buds.

Embrace the culinary traditions of New Orleans by preparing Chicken and Okra Gumbo in your own kitchen. Enjoy the warm and comforting flavors of this beloved Creole dish, and transport yourself to the vibrant streets of Louisiana.