Clay's Kitchen : Chicken Recipes

Chicken Recipes

Chicken and Okra Gumbo

Recipe from: Mary Fussell

This recipe is from the cookbook, What's Cooking with FLO?, favorite bayou country recipes of FLO (For Ladies Only) from the First Baptist Church in Napoleonville, Louisiana published in 1990. My aunt, Louise Austin, was a member of FLO and has many recipes in the cookbook.

1 quart smothered okra
2 large onions, chopped
2 to 3 stalks celery, chopped
3 quarts water
1 large chicken, cut up
oil
salt, to taste
black pepper, to taste
red peppper, to taste
chopped green onions
chopped parsley

To smother okra, sauté sliced okra in a small amout of oil until golden brown. Add onions and celery; sauté until wilted. Add water; simmer until vegetables are well done.

Brown chicken in oil to cover bottom of fry pan. When brown, add to boiling okra mixture. Add salt, black pepper, and red peppers; cook until chicken is tender, about 45 to 60 minutes. Add green onions and parsley just before serving. Serve over rice.

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