Ingredients
2 tbsp vegetable shortening
2 tbsp flour,all-purpose
2 onions,finely chopped
1 green bell pepper,fine chop
5 cup warm chicken broth
8 tomatoes,peeled/chopped
1/2 lb okra,cut into 1/4 pieces
1/2 cup uncooked rice
2 ribs celery,chopped
1 tsp salt
1/2 tsp pepper
1/4 tsp thyme
1 bay leaf
1 broiler-fryer chicken,cooked
Directions
1. In large Dutch oven, melt shortening over low heat; add flour and
cook, stirring, until brown, about 10 minutes (do not hurry; if flour
burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about
5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover
and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
Servings: 6 servings
Classic Chicken Gumbo From Tony Burke Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Gumbo; Poultry; Soup
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Academics have tracked the existence of recipes far back into antiquity, certainly as far into history as ancient Egypt, and potentially, even further back. In practice though, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
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We hope you enjoy this Classic Chicken Gumbo From Tony Burke recipe.
