Louisiana Chicken Gumbo 2
1/4 cup of flour
1 teaspoon of salt
one 3 pound chicken cut into 8 pieces
1/4 cup of vegetable oil
1 1/2 cups of chopped onion
1 cup of chopped celery
1 cup of chopped green onion
3 Cloves garlic, mashed
1 quart of chicken broth
2 cups of canned whole tomatoes in juice
1 bay leaf
1 teaspoon of TABASCO pepper sauce
one 10 ounce package of frozen whole okra
3 cups of cooked rice; divided |
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Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; sauté 5 minutes, stirring often. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer. Serve each portion in bowl topped with 1/2 cup cooked rice. Recipe by: Tabasco http://www.tabasco.com |
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