Okra Gumbo
- 1 chicken
- 1 onion, chopped
- 1/2 pod red pepper, without the seeds
- 2 pints okra or about 50 pods
- 2 slices ham, diced
- 1 bay leaf
- 1 sprig thyme or parsley, chopped
- 1 quart tomatoes, finely chopped; save the juice
- 1 Tbsp lard
- 1 Tbsp butter
- Salt
- Cayenne
Clean and cut up the chicken. Wash and stem the okras. Slice into thin layers of half an inch each.
Put the lard and butter into the soup kettle. When hot, add the cut up chicken and diced ham. Cover closely and let it simmer for approximately ten minutes (be patient, you rascal).
Add the chopped onion, parsley or thyme, red pepper, bay leaf and tomatoes, stirring frequently to prevent from scorching.
Add the okras. The okra is very delicate and is liable to scorch if not stirred frequently. When well browned, add the juice of the tomatoes. When well fried and browned, add about 3 quarts of boiling water and let it simmer for about an hour longer. Season with salt and cayenne to taste.
Serve hot with boiled rice.
A Southern recipe.
Put the lard and butter into the soup kettle. When hot, add the cut up chicken and diced ham. Cover closely and let it simmer for approximately ten minutes (be patient, you rascal).
Add the chopped onion, parsley or thyme, red pepper, bay leaf and tomatoes, stirring frequently to prevent from scorching.
Add the okras. The okra is very delicate and is liable to scorch if not stirred frequently. When well browned, add the juice of the tomatoes. When well fried and browned, add about 3 quarts of boiling water and let it simmer for about an hour longer. Season with salt and cayenne to taste.
Serve hot with boiled rice.
A Southern recipe.
Submitted by May 31, 2010
15 min
30 min
45 min