Gumbo

Ingredients

• a large, preferably, a full grown chicken
• two or three sets of giblets
• a large spoon of lard
• two tablespoonfuls of flour
• a medium sized onion
• a quart can of tomatoes
• four quarts of cold water
• salt and pepper to taste
• two quarts of okra

Method

1. 1

   Wash and drain the chicken and giblets.

2. 2

   In a deep iron skillet, heat lard and add flour, stirring until brown.

3. 3

   Add onion and brown, then add chicken and fry for ten minutes.

4. 4

   Transfer to an iron soup pot, add cold water, salt, and pepper.

5. 5

   After boiling hard, reduce heat and simmer for four hours.

6. 6

   Add okra one hour before serving.

7. 7

   Serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 5. The excerpt below is the record exactly as published.

Gumbo. — One quart tomatoes, one chicken, or two pounds of beef, one onion, three-quarters of a pound of ham, lump of butter, one and one-half pints chopped okra, two tablespoons rice, salt and cayenne pepper to taste. Cut the chicken in small pieces and roll in flour and brown it well in butter. Put it into a soup kettle with the ham, onion and three pints of water and let cook slowly for one-half hour, then add okra, tomatoes and 12 HOW WE COOK IN TENNESSEE. rice. Boil one and one-half hours. Season to taste and serve. —Mrs. W. S. Keller. Gumbo. — Cut and joint into small pieces a large, prefer- ably, a full grown chicken and generally use two or three sets of giblets. Wash and drain dry in a tea towel and set aside till ready for it. Put in a deep iron skillet a large spoon of lard ; when very hot add two tablespoonf uls of flour. Stir con- stantly till of a rich brown, then put in a medium sized onion, sliced and cut fine. When that is brown, put in the chicken which you let fry with an occasional stir, so that it neither sticks or burns, for ten minutes, add a quart can of tomatoes, or a dozen fresh ones, skinned and cut into pieces. Let the whole stew three or four minutes, then transfer to an iron soup pot. Put to this four quarts of cold water, salt and pepper to taste. After boiling hard set back on the stove and let it boil slowly for four hours. About one hour before serving put in two quarts of okra. Served with boiled rice. — Mrs. W. S. Keller. Crab Gumbo. — Take one dozen large crabs, one cup of but- ter, and two or three onions. Wash the crabs, taking care to get them free from sand ; take off the feelers and gills and divide the crabs into quarters ; brown the onions in the butter with two tablespoonfuls of flour

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