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Chicken and Okra Gumbo

4 lb Hen cut into pieces; (up to 6)
4 tb Oil
1 Stick margarine
4 tb Flour
2 c Chopped fresh okra
1 lg Onion chopped
2 Sticks celery; chopped
1 Green bell pepper chopped
4 Cloves garlic minced
2 tb Chopped green onions; (scallions)
1 tb Worcestersire sauce
Tony's creole seasoning or salt and pepper
3 qt Water
File'


Season chicken with tonys creole seasoning or salt and pepper. In a large aluminum dutch oven (do not use black iron pot) fry seasoned chicken in 2 tablespoons oil until brown. Remove and set aside. Add 2 more tablespoons oil and fry chopped okra for about 10 min, stirring constantly to keep from burning. Add a roux make with margarine and flour. Add chicken, worcestershire sauce, chopped onion, celery, bell pepper, garlic and 3 quarts of water. Bring to a boil and simmer 2-3 hours or until meat is tender. Skim off excess fat and serv in soup bowls with rice,garnish with chopped scallions and a sprinkling of file'. (serves 10)



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