Okra Gumbo

Miss Estelle Fournet
Looking at Cooking with Mildred Swift

  • 1 chicken weighing 4 to 5 pounds (old fowl may be used)
  • 1 cup chopped onions
  • 1 pint canned tomatoes
  • 6 tablespoons shortening
  • 2 bay leaves
  • 1 tablespoon clove
  • 1/2 teaspoons thyme
  • 2 tablespoons salt (or salt to taste)
  • 4 quarts boiling water
  • 2 quarts sliced okra
  • 1/2 cup chopped celery

Clean and cut the chicken into pieces. Melt 3 tablespoons shortening in a frying pan. Flour the chicken and sear to a nice even brown color. Add a small amount of water and heat slowly. Meanwhile, cook the onions and celery in the other 3 tablespoons of fat at a low heat, add the tomatoes and cook until well blended; then add okra. Continue cooking covered until the okra is well smothered and all ropiness has disappeared. Add in the chicken and the amount of water called for in the recipe. Then add bay leaf and thyme, which are optional. Let the whole simmer until chicken is tender Serve with rice. Shrimp or crab or a combination of both may be used instead of the chicken.

6 to 8 servings.





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