Ingredients
1 no ingredients
Directions
1/4 lb Salt pork
3 Parsley sprigs -- chopped
1 Frying chicken -- cut up
1 Bay leaf
: Flour
3 qt Water -- more if needed
3 TB Butter
: Salt to taste
1 Onion,lg,mild --
: peeled/chopped
: Pepper to taste
20 Okra pods*
2 TB Flour (opt)
6 Tomatoes,large,fresh --
: chopped
: Cooked white rice
1 Red pepper -- hot**
* - 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.
Recipe By :
Servings: 12 servings
Chicken-Okra Gumbo Plains-Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Gumbo; Poultry; Soup; Vegetable
The History of Recipes
It is possible to track the history of `recipes` way back into history, in truth as far back into recorded history as ancient Egypt, and possibly even further. Having said that, mostly, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Continuing our culinary historical journey, there are a couple of books published in the 14th Century : a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian food that is familiar to us all today, but rather descriptions of the types of meals eaten by the rich and wealthy people of that time. Over the succeeding few hundred years, the powerful families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to help cooks of their time. When we get to the twentieth century, recipe publications were starting to become popular as a result of higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Chicken Okra Gumbo Plains Style recipe.
