Chicken Gumbo - Southern Style

Ingredients

• a young fowl, and then cut it into four pieces
• a few slices of fat salt pork
• two large onions cut in thick slices
• four scalded and peeled tomatoes cut in halves
• two green peppers cut in small pieces
• three quarts of water
• one-half a cup of rice
• twenty fresh okra cut in pieces about an inch long

Method

1. 1

   Fry the fowl in a spider with fat salt pork until light brown.

2. 2

   Fry onions, tomatoes, and green peppers in the same fat.

3. 3

   Put everything in a saucepan, cover with water, and boil for an hour.

4. 4

   Add rice and okra, boil until fowl is tender.

5. 5

   Remove fowl and pork, shred fowl meat, add to soup, season with salt, pepper, and Cayenne, and serve.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 9. The excerpt below is the record exactly as published.

HICKEN GUMBO -- SOUTHERN STYLE ^ Clean and wash a young fowl, and then cut it into four pieces. (Two legs and two breasts.) Fry the fowl in a spider with a few slices of fat salt pork until it becomes a light brown colour. Fry also in the same fat two large onions cut in thick slices, four scalded and peeled tomatoes cut in halves, and two green peppers cut in small pieces. Put the whole into a saucepan. Cover it with three quarts of water and let it boil for an hour. (Have the saucepan covered.) Then add one-half a cup of rice and twenty fresh okra cut in pieces about an inch long

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