CHICKEN (or Hen) OKRA GUMBO
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 10
- 1 tbsp worcestershire sauce
- 2 tbsp oil
- 1 pound hen (or chicken) cut into pieces, up to 6 pounds
- 1 cups oil (roux)
- 1 cups flour (roux)
- 1 cups fresh okra chopped (optional)
- 1 large onion & bell pepper chopped
- 1 sticks of celery chopped
- 1 cloves of garlic minced
- 2 tbsp green onions (scallions) chopped
- 5 chicken bouillon
- 3 tbsp tony’s creole seasoning or seasoning mixt black and red pepper, garlic and onion powder)
- 1 quarts water
- 1 tbsp filã©
- Carbohydrate 3.68234 g
- Cholesterol 20.934 mg
- Fat 29.63346 g
- Fiber 0.627000012069941 g
- Protein 5.82356 g
- Saturated Fat 2.901386 g
- Serving Size 1 1 Serving (130g)
- Sodium 58.376 mg
- Sugar 3.05533998793006 g
- Trans Fat 1.48065800000001 g
- Calories 301 calories
1. Season meat with Tony’s or seasoning mixture (lightly). 2. In a large aluminum stock pot fill ½ full with water. Add seasoning to water mildly to moderately. 3. Using 2 tbs of oil fry chopped okra for about 10 minutes, stirring occasionally to keep from burning. Add to water in stock pot. 4. Add roux until it is a thick consistency; but, not too thick. To make homemade roux use 2 c oil and 2 c flour mixed together, cook in black iron pot on medium low, stirring constantly until it comes to a chocolate caramel brown color. 5. Add seasoned chicken, Worcestershire sauce, chopped onion, celery, bell pepper, garlic powder, green onions and filé (2tbs) to water. 6. Simmer 2 or 3 hours (hen) or until meat is tender (if using chicken simmer 1 ½ -2 hours). 7. Skim off excess fat (oil) and serve in large soup bowls with white rice. Aslo, serve as a side item, potato salad and bread.
