Louisiana Chicken Gumbo

1/4 cup flour
1 tsp. salt
1 chicken (2-1/2 to 3 lb.), cut into 8 pieces
1/4 cup vegetable oil
1-1/2 cup chopped onion
1 cup chopped celery
1 cup chopped green onion
3 cloves garlic, mashed
1 quart chicken broth
One 16 oz can whole tomatoes in juice, undrained, crushed
1 bay leaf
1 tsp. pepper sauce
1 pkg. (10 oz.) frozen, whole okra
3 cup cooked rice, divided

Combine flour and salt in a plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large, heavy Dutch oven or saucepan, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic to saute 5 minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and pepper sauce. Bring to a boil; reduce heat, simmer 45 minutes, uncovered. Add okra; cook 10 minutes longer. Serve each portion in a bowl topped with 1/2 cup cooked rice.

Makes 6 to 8 servings.

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Cajun Country -- New Iberia, Louisiana