Chicken Gumbo

Ingredients

• 1 chicken
• 1 onion
• 1 slice of fat pork
• 1 can of tomatoes
• 2 quarts of water
• 1/2 green pepper
• 1 small red pepper
• 2 cans of okra
• 1/2 cup of rice
• 1 tablespoon of minced parsley

Method

1. 1

   Fry the chicken.

2. 2

   When done, cover with boiling water and cook until it is ready to fall apart.

3. 3

   Remove the chicken, place in a dish to cool, and pour the liquor into the soup-pot.

4. 4

   Add chicken, minced or shredded very fine.

5. 5

   Fry onion with fat pork.

6. 6

   Rinse the skillet out with a little water and pour all into the soup.

7. 7

   Boil tomatoes with water.

8. 8

   Slice green and red peppers and add to tomatoes.

9. 9

   Boil 2 hours.

10. 10

    Add okra, rice, and parsley.

11. 11

    Boil 1 hour longer.

12. 12

    Season with salt and black pepper to taste.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 16. The excerpt below is the record exactly as published.

CHICKEN GUMBO Mrs. Simms Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart. Re- move the chicken, place in a dish to cool, and pour the liquor into the soup-pot. Add chicken, minced or shredded very fine. Fry 1 onion with 1 slice of fat pork. Rinse the skillet out with a little water and pour all into the soup. Put 1 can of tomatoes on to boil with 2 quarts of water. Slice ^ green pepper and 1 small red pepper very fine and add to tomatoes. Boil 2 hours. Take 2 cans of okra, carefully re- moving all the tough pods, ^ cup of rice, and 1 tablespoon of minced parsley

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