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Cajun and Creole   -   Chicken And Okra Gumbo   adapted from Prudhomme Family Cookbook

  • 5 Pounds Chicken Breast
  • 1 Tablespoon Salt
  • 2 Teaspoons Garlic Powder
  • 2 Teaspoons Cayenne
  • 2 Teaspoons Black Pepper
  • 1 Cup Olive Oil
  • 1/2 Cup Tomato Sauce
  • 1 Cup Flour
  • 3 Quarts Chicken Stock
  • 1 Large Onion -- chopped
  • 1 Large Bell Pepper -- chopped
  • 4 Stalks Celery -- chopped
  • 1/2 Pound Andouille Sausage -- sliced
  • 3 Ounces Tasso Ham -- chopped
  • 2 Teaspoons Garlic -- minced
  • 1 Leaf Bay Leaf
  • 3 Medium Hard Boiled Eggs
  • 4 Medium Scallion -- chopped
  • 3 Tablespoons Parsley -- chopped
  • 1 1/2 Cups Rice -- cooked
  • File Powder -- optional
Directions combine salt, garlic powder, cayenne and pepper in small bowl. sprinkle 2 tablespoons of the mix onto chicken. rub in well. refrigerate overnight. add 3/4 of the oil to a large pan and bring to smoking hot temperature, add half the okra and reduce heat to low. Cover and allow to cook for 15 minutes. Stir at the end of the time and increase heat. The okra should be well browned with hints of green still left on them. If not simmer for up to 10 minutes more. Remove from heat and stir in the tomato sauce, set aside. heat remaining oil in large skillet until hot about 4 minutes. Meanwhile combine the remaining seasoning mix with the flour and coat the chicken in the mixture. Add chicken to the pan and fry until golden brown on both sides. Reserve 1/4 cup of the flour to make roux with. Drain chicken on paper towel and set aside. using oil in pan, add reserved flour to the pan and cook until a medium red brown about 2 minutes. reduce heat to low and cook for another minute. remove from heat and co
ntinue to stir until roux stops getting darker about 2 minutes. In a stock pot bring stock to a boil. add the roux to the pot, stirring until well blended. Add tomato-okra mixture, stir well. Add chicken, cover and bring back to a boil. remove cover and boil for 5 minutes. stirring occasionally. add onion, bell peppers, celery andouille, tasso, garlic, and bay leaf. stir well. reduce heat and simmer for 15 minutes. add remaining okra and return mixture to a boil. reduce heat and simmer for 15 minutes. Add eggs, green onions, parsley and remaining seasoning mix. Cook another 5 minutes. If your gumbo is too thick add another cup or two of stock. To serve mound up rice and pour gumbo over. Sprinkle with a small amount of file powder.
Serves 6
Time to Make 0:00

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