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     Title: Chicken And Okra Gumbo
Categories: Main Dish, Cajun
  Servings: 6

 1      lb  okra, sliced
 5      T   vegetable oil
 2      lg  onions, chopped
 3          celery ribs, chopped
 1          chicken (3 lbs.), cut up
 1/4    c   flour
            -Salt
            -Freshly ground pepper
 1      t   cayenne pepper
            -Chopped scallions and
            -parsley
 2      T   file powder (pronounced
            -FEE-LAY -ground sassafras
            -leaves), or 1/4 lb.
            -additional okra

1. In large Dutch oven, saute okra in 2 tbs. of the oil over medium heat until
golden brown, about 15 minutes. Add onions and celery; cook until wilted.
Add 4 cups water; simmer 15 minutes.
2. In a large frying pan, heat remaining 3 tbs. oil over medium-low heat.
Add chicken and brown about 5 minutes a side. With tongs, transfer chicken
to okra mixture. Stir flour into fat in pan. Cook, stirring, until a
nut-brown roux is made, about 20 minutes. Remove from heat and whisk in
about 1 cup liquid from pkra. Stir into remaining liquid in Dutch oven.
3. Bring to a boil, stirring. Reduce heat and simmer until chicken is tender,
about 50 minutes. Season with salt, black pepper, and cayenne to taste.
4. Add scallions, parsley, and file just before serving. Serve over rice, with
French bread.
SERVES 6.

  From: Spunky #108 @11110 2            Date: 08-16-24 
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