The Melting Pot 2.0/The Melting Pot 2.0.iso/food/soups/gumbo02

Internet Message Format | 1995-09-27 | 1.6 KB

From: [e-mail] (Emma Young#)
Newsgroups: rec.food.recipes
Subject: chicken gumbo
Date: 12 Apr 1994 13:24:31 -0400
Organization: UEA
Message-ID: <2o3lkc$[e-mail]>

I've been reading this news group for a while and have gotten
some great recipe ideas from it. I thought it was about time
I posted something myself so here's one that my mother gave me.
She picked it up while on holiday in New Orleans.

Chicken Gumbo (serves 4 as a light lunch)

1oz butter or 1 tablespoon oil
1 - 1.5 lb chicken joints
4oz chopped gammon
1 lb okra (or courgette) washed, topped, tailed and chopped
14oz can tomatoes
8oz onions peeled and thinly sliced
5oz green pepper deseeded and chopped
1 tablespoon chopped parsley
1 large bay leaf
2 teaspoons salt
2 teaspoons ground coriander
1 teaspoon turmeric
8 tablespoons cooked rice (2 tablespoons per person)

In a large pan, fry the chicken and gammon in the butter or
oil until brown. Add all the other ingredients, except the rice,
and simmer (covered) for 3/4 to 1 hour. If it looks a bit dry
then add a small amount of water. Remove the chicken pieces, cut
the meat from the bones, cut the meat into small pieces and return
it to the pot. Thicken with cornflour if you like a thick sauce.
Put a spoonful of cooked rice in the bottom of each soup bowl
and pour on the gumbo. Decorate with a sprig of parsley.
A couple of cloves of crushed garlic can also be added to this
recipe if you're a garlic fan.

I don't know how authentic this recipe is but it tastes good
and makes a delicious filling lunch.

Em Young