Oven Chicken and Okra Gumbo |
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Prep Time: 45 Minutes Cook Time: 180 Minutes |
Ready In: 225 Minutes Servings: 10 |
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In 'Screen Doors and Sweet Tea' by Martha Hall Foose. Ingredients:
2 lbs okra, sliced into 1/4-inch rounds |
1 medium onion, chopped |
1 celery rib, chopped |
1 red bell pepper, seeded and chopped |
3 garlic cloves, minced |
1 (14 1/2 ounce) can peeled whole tomatoes |
1 (6 ounce) can tomato paste |
3 cups diced cooked chicken |
6 ounces tasso or 6 ounces smoked ham, diced |
1 quart chicken broth |
salt |
fresh ground black pepper |
4 cups cooked white rice |
Directions:
1. Preheat the oven to 250° (yes, 250°).
2. Combine the okra, onion, celery, bell pepper, garlic, tomatoes, and tomato paste in a large roasting pan.
3. Cover with foil and bake for 1 hour or until very tender.
4. Remove the foil and add the chicken, tasso, and broth.
5. Return to the oven and bake for 1 1/2 -2 hours, or until desired thickness.
6. Season with salt and pepper.
7. Ladle the gumbo into bowls and spoon a little rice into the center of each one.
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