Recipe - Louisiana Chicken Gumbo

One fourth cup Flour
1 teaspoon Salt
1 3 pound chicken cut into 8
pieces
One fourth cup Vegetable oil
1 One half cup Chopped onion
1 cup Chopped celery
1 cup Chopped green onion
3 Cloves garlic; mashed
1 qt Chicken broth
2 cup Canned whole tomatoes in
juice; undrained, crushed
1 Bay leaf
1 teaspoon TABASCO pepper sauce
1 10 ounce pac frozen; whole
okra
3 cup Cooked rice; divided

Combine flour and salt in plastic or paper bag; dredge chicken pieces in
flour mixture to coat.

In large heavy Dutch oven or saucepot, heat oil; brown chicken on all
sides, remove and reserve. Add onion, celery, onion and garlic; saut‚ 5
minutes, stirring often.

Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf
and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer,
uncovered, 45 minutes. Add okra; cook 10 minutes longer.

Serve each portion in bowl topped with One half cup cooked rice.

Busted by Karen Sonnessa ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 16, 1998