Classic chicken gumbo
- Main Ingredient: Poultry Chicken
- Course: Various soups and stews
- Cuisine: Southern Creole and Cajun
- Special food: Ethnic
- Yield:
Classic chicken gumbo ingredients
- 2 T Vegetable shortening
- 2 T flour, all-purpose
- 2 Onions, finely chopped
- 1 Green Bell Pepper, Fine Chop
- 5 c Warm chicken broth
- 8 Tomatoes, peeled/chopped
- 1⁄2 lb Okra, cut into ¼" pieces
- 1⁄2 c Uncooked Rice
- 2 Ribs celery, chopped
- 1 t Salt
- 1⁄2 t Pepper
- 1⁄4 t thyme
- 1 Bay leaf
- 1 Broiler-fryer chicken, cooked
Cooking Classic chicken gumbo
1. 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).
2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
6. Stiri and cook, covered, 20 minutes longer.
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