- 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)
How to Make It
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.