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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (4- to 5-pound) baking hen, cut up |
1/2 cup salt pork drippings |
2 large onions, chopped |
1 medium-size green pepper, chopped |
4 cups sliced okra |
1 cup chopped celery |
1/4 cup chopped fresh parsley |
2 quarts water |
8 medium tomatoes, peeled and quartered |
1 tablespoon salt |
1/2 teaspoon pepper |
hot cooked rice |
filé powder (optional) |
Directions:
1. Brown chicken in drippings in a large Dutch oven. Remove chicken, and set aside. Reserve drippings in Dutch oven.
2. Add onion, green pepper, okra, celery, and parsley to Dutch oven; cook over low heat 30 minutes, stirring frequently. Return chicken to Dutch oven.
3. Add water, tomatoes, salt, and pepper, stirring well. Simmer, uncovered, 2 1/2 hours or until chicken is tender. Remove chicken from gumbo; bone and chop meat. Return meat to gumbo, stirring well. Cook until thoroughly heated.
4. Serve gumbo over rice. Add a small amount of filé powder to each serving, if desired.
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