Ingredients
1/4 lb salt pork
1 frying chicken,cut up
1 flour
3 tbsp butter
1 onion,lg,mild,peeled/chopped
20 okra pods*
6 tomatoes,large,fresh,chopped
1 red pepper,hot**
3 parsley sprigs,chopped
1 bay leaf
3 qt water,more if needed
1 salt to taste
1 pepper to taste
2 tbsp flour (opt)
1 cooked white rice
Directions
* - okra can be fresh sliced or a 10-ounce package frozen okra
sufficiently thawed to separate okra slices can be substituted.
** - seeds removed and finely chopped.
1. Wash salt pork under cold water to rinse off excess salt. Blot dry
and cut into small dice.
2. Place in a large, heavy soup pot and cook over low heat until all
fat has been rendered. Remove crisped pork dice and drain on paper
toweling. Set aside.
3. Blot chicken pieces dry with paper toweling and dredge lightly with
flour. Press flour into each piece, then shake off all excess. Heat
salt pork to almost smoking. Brown the floured chicken pieces a few
at a time in the hot fat. Remove as browned and set aside.
4. Pour off and discard fat. Add butter to soup pot and place over low
heat. When melted, add onion and okra and cook, stirring often with a
wooden spoon, until onion is soft. Be careful not to let okra scorch.
5. Return chicken to pot and add remaining ingredients except salt and
pepper and optional flour. Let simmer for about 1-1/2 hours, adding
additional water if needed. Remove from heat. Remove and discard bay
leaf. Remove skin and bone from chicken pieces and return meat to
pot. Reheat if necessary. If desired, thicken mixture with 1-2
tablespoons flour mixed to a paste with about 1/2 cup cold water, and
stir over low heat an additional 10-15 minutes.
6. Ladle into large soup bowls over mounds of just-cooked, fluffy
white rice. Sprinkle crisped pork dice over each serving.
Servings: 12 servings
Chicken-Okra Gumbo Plains-Style From Tony Bur Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Poultry; Soup; Vegetable
The History of Recipes
We can track the history of meal recipes far back into ancient history, in fact as far back as the Egyptians, and possibly even further than that. However, mostly, these old cookbooks were just primitive pictorial instructions for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main course and desserts, a very modern way of dining. He also tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including some familiar names such as basil, mint and dill. For the centuries that followed, the rich and powerful families of the West strove to offer the best banquets, and as a result cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookery books are greatly in demand due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chicken Okra Gumbo Plains Style From Tony Bur recipe.
