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Chicken Gumbo

Yield 1 1/2 quarts or 4 to 6 servings


  • 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

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

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

  3. 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.

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

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