Chicken-okra gumbo plains-style from tony burke
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Chicken-okra gumbo plains-style from tony burke
  Gumbo    Cajun  
Last updated 6/12/2012 12:56:48 AM. Recipe ID 19139. Report a problem with this recipe.
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      Title: Chicken-okra gumbo plains-style from tony burke
 Categories: Cyberealm, Cajun
      Yield: 12 Servings
 
    1/4 lb Salt pork
      1    Frying chicken,cut up
           Flour
      3 tb Butter
      1    Onion,lg,mild,peeled/chopped
     20    Okra pods*
      6    Tomatoes,large,fresh,chopped
      1    Red pepper,hot**
      3    Parsley sprigs,chopped
      1    Bay leaf
      3 qt Water,more if needed
           Salt to taste
           Pepper to taste
      2 tb Flour (opt)
           Cooked white rice
 
  * - okra can be fresh sliced or a 10-ounce package frozen okra
  sufficiently thawed to separate okra slices can be substituted.
  
  ** - seeds removed and finely chopped.
  
  1. Wash salt pork under cold water to rinse off excess salt. Blot dry
  and cut into small dice.
  
  2. Place in a large, heavy soup pot and cook over low heat until all
  fat has been rendered. Remove crisped pork dice and drain on paper
  toweling. Set aside.
  
  3. Blot chicken pieces dry with paper toweling and dredge lightly with
  flour. Press flour into each piece, then shake off all excess. Heat
  salt pork to almost smoking. Brown the floured chicken pieces a few
  at a time in the hot fat. Remove as browned and set aside.
  
  4. Pour off and discard fat. Add butter to soup pot and place over low
  heat. When melted, add onion and okra and cook, stirring often with a
  wooden spoon, until onion is soft. Be careful not to let okra scorch.
  
  5. Return chicken to pot and add remaining ingredients except salt and
  pepper and optional flour. Let simmer for about 1-1/2 hours, adding
  additional water if needed. Remove from heat. Remove and discard bay
  leaf. Remove skin and bone from chicken pieces and return meat to
  pot. Reheat if necessary. If desired, thicken mixture with 1-2
  tablespoons flour mixed to a paste with about 1/2 cup cold water, and
  stir over low heat an additional 10-15 minutes.
  
  6. Ladle into large soup bowls over mounds of just-cooked, fluffy
  white rice. Sprinkle crisped pork dice over each serving.
 




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Recipe ID 19139 (Apr 03, 2005)

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