This variation of a traditional Acadian seafood gumbo uses okra, not file powder (ground sassafras leaves) as a thickening agent.
- 1⁄4 cup vegetable oil
- 2 1⁄2 lb. chicken, cut into pieces
- 1 tsp. salt
- 1⁄2 tsp. cayenne
- 3 lb. fresh okra, trimmed and sliced
- 1 cup tomatoes, finely chopped
- 2 cups onion, finely chopped
- 8 cups hot Chicken Stock or water
In a large, heavy pot, heat oil over medium heat. Season chicken with salt and cayenne, and cook in batches. Remove chicken as it browns and set aside.
To the same pot, add okra, tomatoes, and onions, and cook, stirring frequently, until okra is very tender, about 45 minutes.
Return chicken to pot and add hot chicken stock or water. Bring liquid to a boil, then reduce heat and simmer until chicken is tender and gumbo has thickened, about 40 minutes. Adjust seasoning.
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