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Ingredients
1 pound fresh okra
2 tablespoons butter
Salt and pepper
2 tablespoons cooking oil
4 large chicken breast halves
1 meaty ham hock, or 2 cups chopped ham
2-1/2 cups canned tomatoes
1 onion, diced
3 sprigs parsley, chopped
1 bay leaf, crushed
3 quarts boiling water
Salt
Cayenne
Instructions
Wash, stem and cut okra into one-half inch pieces. Fry okra in butter until brown, being careful not to scorch. Season with salt and pepper. Pour cooking oil into deep soup pot. When hot, add chicken and ham; let cook about 10 minutes. Chop tomatoes and reserve juice. Add tomatoes, onion and parsley to meat mixture, stirring frequently. Add fried okra, juice of tomatoes, bay leaf and boiling water. Let simmer, stirring occasionally, for about 1 hour. Remove chicken and ham, discard all skin and bones. Shred chicken and ham meat, return to gumbo. Add more salt and cayenne to taste. Serve piping hot. Freezes well.
Yield: about 4 quarts