Tasting Life with Mark and Laura Goadrich

The ORC

Chicken Gumbo

From the Kitchen of John Nelson,
2002-04-21

Prep Time:

Cook Time:
85 minutes

Categories:
American
Dinner

Yields:
8

3 1/2	lb broiler-fryer chicken, cut up
2	cups water,
2	tsp salt,
1	clove garlic, finely chopped
1	bay leaf, crumbled
2	stalks celery (with leaves), cut diagonally into slices(1 1/2 cup)
1	medium onion, chopped (1/2 cup)
1	28 oz can whole tomatoes,
10	oz frozen okra,
7	oz whole kernel corn,
1/3	cup uncooked regular rice,
1/2	tsp red pepper sauce,

Heat chicken pieces, water, salt, garlic and bay leaf to boiling in Dutch oven; reduce heat. Cover and simmer until chicken is done, about 45 minutes.
Remove chicken from broth; strain broth. Refrigerate chicken and broth. When cool, remove chicken from bones (skin can be removed if desired). Cut chicken into bite-size pieces. Skim excess fat from broth and place broth and chicken in Dutch oven.
Stir in celery, onion, tomatoes (with liquid), frozen okra, corn (with liquid), rice and pepper sauce; breakup tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until okra and rice are tender, 20 to 30 min. Garnish with snipped parsley.