Shelly's Recipe

CHICKEN GUMBO

Category: Stews

1 large whole chicken
5 bay leaves
4 large sprigs parsley
2-3 large cloves garlic
7 tbsp chicken bouillon granules
4 to 5 stalks celery, chopped
1 large onion, chopped
2 cups chopped green onions
1/2 large green pepper, chopped
2 (28 oz) cans peeled tomatoes
1 large pkg frozen okra
1/2 cup uncooked rice
1/2 cup butter
3/4 cup of flour
2 tbsp chopped parsley
1 tbsp pepper
2 tsp celery seeds
1 tsp gumbo file

Simmer a large chicken in 2 quarts of water with bay leaves, parsley, garlic cloves and chicken bouillon. Keep over low heat about 1 1/2 hours. When chicken is pulling away from the bones, remove chicken. Strain broth and set aside. Remove chicken from bones, cool and chop into bite-size pieces.

Meanwhile, in another large stockpot heat about 1/4 cup of oil and saute with celery stalks, white onion, green onions and green pepper. When vegetables are clear, add peeled tomatoes and reserved chicken broth. Simmer for about 20 minutes. Add okra and uncooked rice and simmer for 30 to 40 minutes, or until rice is ready.

While rice is cooking, make roux by combining 1 stick of butter and 3/4 cup of flour in a skillet and browning until the color is dark brown. Make sure to stir often to keep the roux from burning. Once cooked, add the roux to the stockpot and simmer gently for 2 to 3 minutes. Add 2 tbsp chopped parsley, pepper, celery seeds, gumbo file and chopped chicken. Heat again to serving temperature over low heat (do not boil again).