Chicken Gumbo with Okra

 

                There are many versions of gumbo (vegetables, fish, poultry, meat) but okra is a standard ingredient. In this classic Cajun dish, okra is used as a thickening agent as well as for its flavor.

                If fresh okra is not available, look for the canned variety. Drain before using.

Serves 4-5

• 1 roasting chicken, about 2½ lb (1.2 kg), cut into serving portions
• Salt and pepper to taste
• 3 tablespoons lard (pork fat) or salad oil
• 3 tablespoons flour
• 1 cup chopped ripe tomatoes
• 2 white onions, finely chopped
• 1 cup sliced okra
• 5 cups hot water
• 5 spring onions, finely chopped

1. Sprinkle the chicken pieces with salt and pepper.
2. Heat the lard in a pan over fairly high heat, add the chicken pieces, and fry for about 30 minutes, turning often to prevent burning and sticking.
3. When the chicken pieces have browned, move them to one side of the pan ; add the flour and stir until browned, then add the onion and okra.
4. Gradually add about half of the hot water, stirring well with each addition ; add the spring onions, tomatoes and the remaining water.
5. Adjust the seasoning and simmer for about 1 hour ; the gumbo should have quite a lot of liquid when it has finished cooking ; add more water, as required, during cooking.
6. Serve with boiled rice and boiled sweet potatoes.

BON APPÉTIT