| CREOLE GUMBO 1 2 lb
chicken
1 1/2 lbs fresh okra
1 chopped fresh tomato
1 chopped onion
2 Tbsp oil
3 Tbsp oil or bacon drippings (left over from frying
chicken)
2 Tbsp flour
3 quarts water
Salt/pepper as desired
Cut up chicken, dredge with flour, salt, and pepper. Fry
until golden brown. Fry okra, tomatoes, and onion in oil.
Make a roux (gravy) in frying pan with grease from fried
chicken and flour. Brown the roux(gravy). Add fried
chicken and vegetables. Stir until there are no lumps in
the roux. Add water. Salt and pepper to taste. Simmer for
2 hours. Serves 6 to 8 people. Goes well served over a
bed of steamed rice!
You may substitute just about any meat, wild game, or
seafood with this recipe...or any combination, such as
shrimp, crab, crawfish, oysters, etc. A general rule is
to only combine seafood with other types of seafood, and
when using seafood wait until about 15 to 20 minutes to
add it. Seafood doesn't take as long to cook as other
meats.
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