- 1/2 c water
- 2 qt Okra; sliced thin
- 1 4 to 5 lb chicken; cut into pieces, seasoned with salt and pepper
- 3 tbsp Vegetable oil
- 1 tbsp File' gumbo
- 3 tbsp Flour
- 1 c Onion; chopped
- 1/2 c Celery; chopped
- 1 Bell pepper; chopped
- 1 clove Garlic; minced
- 2 lg Tomatoes; chopped or 1 (15 oz) can tomatoes, chopped
- 2 qt Chicken stock
- 1 tbsp Salt
- 1/2 tsp Red pepper (cayenne)
- 1/4 tsp Black pepper
- 1 lb Smoked sausage; cut into 1-inch pieces
In Dutch oven sear seasoned chicken in 3 tablespoons oil until brown. Remove chicken and set aside.
In the same Dutch oven in the remaining oil add flour, stirring constantly until a brown roux forms.
Add onion, celery, bell pepper and garlic. Cook over low heat until onions are softened and transparent. Add the tomatoes. Cook until well blended.
file', okra, chicken, water or stock, salt, red and black pepper.
Cover and cook over medium heat 2 1/2 to 3 hours or until chicken is
tender. More water may need to be added. If desired, add sausage
to gumbo during the last 30 minutes. Serve over cooked rice.
Shared by DocDonald