Chicken Gumbo

Ingredients

• 3-pound chicken, cut in pieces
• 4 cups sliced okra, cooked or canned
• Salt
• pepper
• Flour for dredging
• Pork fat for frying
• V% onion, finely chopped
• Sprig parsley
• 1 cup boiled rice
• 14% cups tomato
• 3 cups boiling water

Method

1. 1

   Sprinkle chicken with salt and pepper, dredge with flour.

2. 2

   Fry in pork fat.

3. 3

   Remove chicken.

4. 4

   Fry onion in fat remaining in pan, add okra, parsley, or pimiento, and red pepper, and cook slowly 15 minutes.

5. 5

   Add to chicken with tomato, water, and 1.5 teaspoons salt.

6. 6

   Cook slowly until chicken is tender, and add rice.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 144. The excerpt below is the record exactly as published.

CHICKEN GUMBO 3-pound chicken, cut in pieces 4 cups sliced okra, cooked or for serving canned Salt, pepper 4 red pepper, finely chopped, Flour for dredging or 1 pimiento Pork fat for frying 14% cups tomato V% onion, finely chopped 3 cups boiling water Sprig parsley 1 cup boiled rice

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