Title: Chicken and Okra Gumbo
Categories: None
Yield: 1 Servings

4 lb Hen cut into pieces; (up to
-6)
4 tb Oil
1 Stick margarine
4 tb Flour
2 c Chopped fresh okra
1 lg Onion chopped
2 Sticks celery; chopped
1 Green bell pepper chopped
4 Cloves garlic minced
2 tb Chopped green onions;
-(scallions)
1 tb Worcestersire sauce
Tony's creole seasoning or
-salt and pepper
3 qt Water
File'

Season chicken with tonys creole seasoning or salt and pepper. In a large
aluminum dutch oven (do not use black iron pot) fry seasoned chicken in 2
tablespoons oil until brown. Remove and set aside. Add 2 more tablespoons
oil and fry chopped okra for about 10 min, stirring constantly to keep from
burning. Add a roux make with margarine and flour. Add chicken,
worcestershire sauce, chopped onion, celery, bell pepper, garlic and 3
quarts of water. Bring to a boil and simmer 2-3 hours or until meat is
tender. Skim off excess fat and serv in soup bowls with rice,garnish with
chopped scallions and a sprinkling of file'. (serves 10)

Posted to Bakery-Shoppe Digest by "sandy courrege'" on Feb
06, 1998