RCI-SP.004.0086.001
Chicken Okra Gumbo
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.
Prep15 min
Cook90 min
Total105 min
Servings4
Difficultyintermediate
Ingredients
- 1 unit
- okra pods trimmed1½ pounds
- 1 medium
- 2 tablespoons
- 3 tablespoons
- 2 tablespoons
- water3 quartshot
- 1 teaspoon
- 2 teaspoons
Method
1
Heat shortening and bacon drippings together in a large, heavy pot over medium-high heat until shimmering.
2
Add chicken pieces to the hot fat and cook, stirring occasionally, until browned on all sides.
8 minutes
3
Remove chicken pieces and set aside on a clean plate.
4
Sprinkle flour into the remaining fat and drippings, stirring constantly to create a smooth roux.
2 minutes
5
Add trimmed okra pods to the pot and stir well to coat with the roux, cooking until the okra begins to soften and releases its mucilage.
5 minutes
6
Stir in the chopped tomato and cook for 1 minute, incorporating it into the mixture.
7
Pour in the hot water gradually, stirring constantly to prevent lumps from forming.
8
Return the browned chicken pieces to the pot and bring the mixture to a boil.
9
Reduce heat to medium-low and simmer gently, partially covered, until the chicken is tender and fully cooked through.
25 minutes
10
Season with salt and freshly ground black pepper, stirring to distribute the seasonings evenly throughout the gumbo.
11
Taste and adjust seasonings as needed, then simmer for an additional 2-3 minutes to allow flavors to meld.