WHY I ALWAYS INCLUDE LADIES’ FINGERS IN MY CHICKEN GUMBO

Okra or ladies’ fingers is an excellent source of fibers, minerals and vitamins and fibers. According to okra-nutrition okra can reduce the risk of a range of conditions including obesity, diabetes, and cardiovascular disease.

chicken gumbo

CHICKEN GUMBO WITH LADIES’ FINGERS

This is a traditional southern Louisiana gumbo.  Get in the true spirit of gumbo and serve this dish with steamed white rice or potato salad.  I break away from tradition and serve my gumbo with fried okra on top.

1 (3 lb.) chicken, 2 teaspoons white pepper, 2 teaspoon seasoning salt, 1/2 teaspoon granulated garlic, 1 teaspoon ground mustard, 1 1/2 teaspoon smoked paprika, 1/2 pound chicken gizzards, cleaned and roughly chopped, 1 (10 1/2 oz.) can stewing tomatoes, 3/4 pound fresh okra, cut into 1/2 inch slices, 1 cup white onions, chopped, 3/4 cup celery, chopped, 3/4 cup green onions, 1/2 cup green bell pepper, chopped, 3 minced garlic cloves, 9 cups chicken stock, 2 cups andouille, cut into 1/2 inch slices, 2 bay leaves, 2 cups vegetable oil, 2 cups flour, 2 cups cooked white steamed rice and 2 cups potato salad.

Wash and cut up the chicken.  In a large bowl mix all the dry seasonings, mix well.  Literally, season the chicken and rub the seasonings into the chicken.  Add the flour to the bowl of dry seasonings. Dredge the chicken pieces in the flour.  In a large pot add the oil. When the oil is hot (350 degrees) add the chicken, skin side down and fry until golden brown on both sides. Remove from the skillet and drain n a wire rack.  Remove the oil from the skillet, except 1 cup.  Add the flour and stir with a whisk until the flour is a medium brown.  Continuously stirring to ensure it does not burn.  add the vegetables, except the okra to the flour mixture (roux).  Remove from the heat. Get our a large pot add the broth and the gizzards to the broth, bring to a boil.  Add approximately 1/2 of the roux to the pot, continue to stir until mixed well.  Add the sausage, chicken, cook for 30-40 minutes.  Add the stewing tomatoes and cook another 10 minutes.  Taste add salt and pepper as needed.  Cut and sauté okra add okra 10 minutes before serving.  I also fry some on the sliced okra that I add to the top of the gumbo when served.

In honor of my Grandmother Emma, I serve gumbo with steamed rice or potato salad spooned into the gumbo topped with fried okra.

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.