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Chicken Gumbo

From the Kitchen of John Nelson,
2002-04-21
Prep Time:
  

Cook Time:
 85 minutes

Categories:
 American
 Dinner

Yields:
 8


Ingredients

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

Equipment

  • Dutch Oven

Directions

  1. 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.
  2. 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.
  3. 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.