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Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 1 chicken, cut for frying
- 1 medium size onion, chopped fine
- onion tops and parsley
- 9 c. hot water (not boiling)
- salt and pepper to taste
- 6 Tbsp. flour
- 1 large green pepper
- celery, chopped fine
- 1/2 c. shortening (preferably ham or bacon grease)
- 1/2 to 1 tsp. gumbo file
Method
- Cut chicken as for frying and fry slightly.
- Remove chicken and stir flour into shortening in which the chicken was fried. Stir constantly until golden brown (not burnt).
- Add onions and stir until soft.
- Place chicken again in pot.
- Add 9 cups of water (hot) and let simmer slowly.
- Season to taste and add green pepper and celery.
- Gumbo should be allowed to simmer 2 to 3 hours. About 1 hour before serving, add finely cut onion tops and parsley.
- Gumbo file is put in as you serve your plate; a pinch or more can be added.
- Never cook the file.
- Serve with steamed rice. Serves 6 people.
