GUMBO - Chicken and Okra
By Fleur de lis
- Onion-chopped finely (might need two if they are small)
- Celery-chopped finely (3 or 4 stalks)
- Chicken broth-2 or 3, 32 oz. boxes
- 2 cans petit diced tomatoes (drained)
- Salt and pepper to taste
- Chicken tenderloins – judge amount
- 3 or 4 sausage links sliced in 1/2 pieces (use the sausage you like best)
- Tabasco to taste
- Parsley flakes
- Chopped okra
- Gumbo filet (optional)
Depending on the size of your pot, scoop roux from jar and begin by heating it up.
Stir and do not leave it or it will burn and cook too much. When it gets soft add chopped onions and celery. Let them cook a bit and gradually add chicken broth
and/or water, letting each addition reheat before adding more. Add tomato pulp and continue cooking. (Be careful not to turn it up too high because it will boil over and make a huge mess.) Add parsley
When you get this the consistency you want add chicken tenders and cook until they are cooked. Remove them from pot onto a plate and remove the gristle and chop into smaller pieces. Return them to pot and continue to cook. Taste as you go along and add salt, pepper and Tabasco until it tastes the way you like it. Let this cook for several hours adding broth or water to replace what has evaporated.
After it is cooked, add chopped okra and cook until it is done. Sprinkle several teaspoons of gumbo filet into pot and stir. (if you prefer you can add a dash to each individual bowl after serving.)
Call your mother if you need any help! Enjoy!