Chicken Gumbo

Bonnie B. Gaddis

  • 1 young hen
  • 4 Tbsp fat
  • 2 medium onions, chopped fine
  • 1/2 cup celery, cut fine
  • 1/4 cup chopped parsley
  • 1/2 tsp. filé
  • 1/4 cup Bell pepper, chopped fine
  • Salt and pepper

Cut chicken into pieces. Season with salt and pepper. Brown in hot fat on all sides. Remove chicken. Make a roux by browning 4 tablespoons flour in remaining fat. Add onion and celery and simmer gently until wilted, being careful not to scorch. Add chicken, cover pot and let simmer 5 to 10 minutes. Add 2 quarts boiling water and let cook very slowly until chicken is tender but not falling off bones. Add more water, if needed. Gumbo should be thin. Add parsley and Bell pepper 15 minutes before serving. Sprinkle 1/2 teaspoon filé over gumbo at serving time.

Serve with hot rice.





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