Poultry, Soups and Stews

Louisiana Chicken Gumbo

  • 1/4 cup Flour
  • 1 teaspoon Salt
  • 1 3 lb Chicken cut into 8 pieces
  • 1/4 cup Vegetable oil
  • 1 1/2 cups Chopped onion
  • 1 cup Chopped celery
  • 1 cup Chopped green onion
  • 3 cloves Garlic, mashed
  • 1 quart Chicken broth
  • 2 cups Canned whole tomatoes, undrained, crushe
  • 1 Bay leafs
  • 1 teaspoon Tabasco
  • 1 10oz pkg Okra, frozen
  • 3 cups Rice, cooked

    • Combine flour and salt in plastic bag. Dredge chicken pieces in flour mixture to coat.

    In large heavy Dutch oven or saucepot, heat oil; brown chicken on ll sides, remove and reserve. Add onion, celery, green onion and garlic. Saute 5 minutes, stirring often.

    Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco. Bring to a boil; reduce heat and simmer uncovered for45 inutes. Add okra; cook 10 minutes longer.

    Serve each portion in bowl topped with 1/2 cup cooked rice.

    Makes 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!