Chicken Gumbo

Ingredients

• one-half cup butter
• small tablespoonful of flour
• two small ones sliced
• one-half gallon water
• two medium sized potatoes
• a slice of lean ham about four inches square
• two-thirds cupful beef
• a frying sized chicken
• a pint or pint and a half of okra
• about a pint of tomatoes skinned and sliced
• a good sized ear of corn cut from cob

Method

1. 1

   In a soup kettle, melt butter with flour and onions until browned.

2. 2

   Add water, potatoes, ham, beef, chicken, okra, tomatoes, and corn.

3. 3

   Season with salt and pepper.

4. 4

   Boil briskly, then cook slowly for 2-3 hours, stirring often.

As published

This recipe was extracted from The New century cook book (1899), page 16. The excerpt below is the record exactly as published.

Chicken Gumbo (a New Orleans recipe.) Put one-half cup butter in soup kettle with small table- spoonful of flour and a good sized onion — or two small ones sliced — stir until the butter browns, being careful not to scorch, add one-half gallon water and two medium sized potatoes cut thin, a slice of lean ham about four inches square chopped fine, two-thirds cupful beef chopped, a frying sized chicken cut up, a pint or pint and a half of okra sliced, about a pint of tomatoes skinned and sliced and a good sized ear of corn cut from cob

Cook this with the app: pantry check, scaling, and the assistant.