Preparation:
Heat the oil in a large sauté pan or frying pan and brown the chicken on both sides, 3-4 pieces at a time. Transfer the chicken to a plate and set it aside. Lower the heat under the pan and add the flour.
Cook over a very low heat for about 30 minutes, stirring constantly until the flour turns a rich, dark brown. (This is called "making a roux).
Take the pan off the heat occasionally, so that the flour does not burn. (if the roux burns, or sticks to the bottom of the pan, throw it out, wash the pan thoroughly, and start all over again).
Add the chili peppers, onion, green pepper, celery, garlic and sausage to the roux and cook for about 5 minutes over very low heat, stirring continuously. Pour on the stock and stir well. Add the bay leaf and a dash of Tabasco, if desired, and return the chicken to the pan.
Cover and cook for about 30 minutes or until the chicken is tender. Top and tail the okra and cut each part into 2-3 pieces.
If okra is small, leave whole. Add to the chicken and cook for a further 10-15 minutes. Remove the bay leaf and serve the Gumbo over the rice.
From Flavor of the South - Mallard Press ISBN 0-792-45061-2 |
