Hello, this is the other half of Will's Kitchen and I cook when he lets me in the kitchen. In fact, we both enjoy cooking together now that we have a large enough kitchen for us both to be in there. This is one of my family recipes I am attempting to create. Of course it will never taste as good as Maw Maw’s or my mothers but I have to keep the tradition alive as long as I can. Since we have, no children to pass this on to I hope some one out there in the Internet world will find this and enjoy it and maybe add it to their family favorites on Sunday.
Potato salad and fresh farmers market tomatoes go great with this.
Chicken or Shrimp Okra Gumbo
Cook chicken in skillet until it changes from raw
(Now my mom left out that she uses a whole chicken cut up and one with the bones does add a little more flavor than one with out bones. I tried it both ways and like the chicken cut up with the bones. For just me and my hubby we only used ½ of the chicken use the whole if feeding 4 or more)
Brown 1 large onion chopped (I use the oil I browned chicken in.)
Add ¾ cup celery (also add the tops or leaves)
¼ to ½ bell pepper
3 garlic cloves
then add 1/8 to ¼ cup of water
1 Tablespoon of vinegar ( I think this is the secret ingredient they used. In fact it is to keep the okra from becoming slimy.)
Now add about 1 to 1 ½ cup cut okra.
Let cook on low fire uncovered until okra stars to break up some.
Add a peeled chopped red or green tomatoes or a can of chopped tomatoes. ( I have used both can and a green one and prefer a green one if you can find it)
Add 2 bay leaves
1 teaspoon basil
2 cups water
1 can chicken broth
1 teaspoon poultry seasoning
Chicken (If using shrimp add last 10 min to gumbo)
Hot sauce to taste or Zatarans. (I used hot sauce my Maw Maw did not have Zatarans when she made it.)
Let simmer with lid on about 1 to 1 1/2 hour or till chicken is cooked. Serve over rice. (Should be served like a soup lots of juice)
Even better the next day.
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