Chicken and Okra Gumbo

This recipe is my spin on the Chicken and Okra Gumbo recipe from Tony Chachere’s Cajun Country Cookbook. I’m not sure where the cookbook originally came from, but I found it at my mother’s and quickly adopted it.  So, if this is a family member’s long-lost cookbook, let me know and I’ll get it back to you at the next  gathering. My version differs due to using frozen cut okra, boneless skinless chicken breast instead of a whole chicken and butter instead of margarine in the roux.  Jeff and I loved this gumbo.

 

 

 

 


Chicken and Okra Gumbo

 3 large boneless skinless chicken breasts, cut into pieces
1 tablespoon oil
1 stick butter
4 tablespoons flour
1 bag frozen okra
1 large onion, chopped
1 bell pepper, chopped
2 sticks celery, chopped
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
creole seasoning
6 cups waters
file

Season chicken with creole seasoning. In a large dutch oven, saute the chicken chunks in the oil until browned. Remove and set aside. Add more oil if needed and cook the okra for a few minutes. Add a roux made with butter and flour. Add chicken, Worcestershire sauce, onion, celery, bell pepper, garlic, file and water to a boil. Simmer 2 to 3 hours.

 

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