Classic chicken gumbo from tony burke

Yield: 6 servings

Measure Ingredient
2 tablespoons Vegetable shortening
2 tablespoons Flour,all-purpose
2 \N Onions,finely chopped
1 \N Green bell pepper,fine chop
5 cups Warm chicken broth
8 \N Tomatoes,peeled/chopped
½ pounds Okra,cut into 1/4\" pieces
½ cup Uncooked rice
2 \N Ribs celery,chopped
1 teaspoon Salt
½ teaspoon Pepper
¼ teaspoon Thyme
1 \N Bay leaf
1 \N Broiler-fryer chicken,cooked

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. Stir and cook, covered, 20 minutes longer.

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