Chicken Gumbo

Oxmoor House
1 1/2 quarts or 4 to 6 servings


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1 (4- to 5-pound) baking hen, cut up
1/2 cup salt pork drippings
2 large onions, chopped
1 medium-size green pepper, chopped
4 cups sliced okra
1 cup chopped celery
1/4 cup chopped fresh parsley
2 quarts water
8 medium tomatoes, peeled and quartered
1 tablespoon salt
1/2 teaspoon pepper
Hot cooked rice
Filé powder (optional)


Brown chicken in drippings in a large Dutch oven. Remove chicken, and set aside. Reserve drippings in Dutch oven.

Add onion, green pepper, okra, celery, and parsley to Dutch oven; cook over low heat 30 minutes, stirring frequently. Return chicken to Dutch oven.

Add water, tomatoes, salt, and pepper, stirring well. Simmer, uncovered, 2 1/2 hours or until chicken is tender. Remove chicken from gumbo; bone and chop meat. Return meat to gumbo, stirring well. Cook until thoroughly heated.

Serve gumbo over rice. Add a small amount of filé powder to each serving, if desired.

Created date

February 2010