Here’s a mild version of Louisiana gumbo. This easy, everyday version is excellent reheated, so it can be made a day or two ahead and refrigerated. However, it is the filé powder that causes the soup to thicken, so it should be added just before serving. If you don’t use filé powder, you may wish to add more roux for thickening.
The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.
Hoosier Chicken Gumbo
|2 tablespoons vegetable oil
2 tablespoons flour
2 slices bacon, chopped
1 1/4 cups coarsely chopped onion
2 garlic cloves, chopped
2/3 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper
|2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
4 cups stewed tomatoes
3 pounds chicken breasts
4 cups water
1 (10-ounce) package frozen sliced okra
2 teaspoons filé powder (optional)
Hot cooked rice
Mix the oil and flour in a Dutch oven over medium heat. Cook until the flour is golden brown, stirring constantly. Add the bacon to the roux and cook until brown, stirring frequently. Add the onion, garlic and green pepper and cook for 4 to 5 minutes, stirring frequently. Add the salt, pepper, Worcestershire sauce, hot pepper sauce and tomatoes and mix well. Add the chicken and water. Bring the mixture to a boil and reduce the heat. Simmer, covered, for 45 minutes or until the chicken is tender. Remove the chicken from the soup. Discard the skin and bones and cut the chicken into bite-size pieces. Skim the soup, return to a boil, add the okra and reduce the heat to a simmer. Simmer for 15 minutes, stirring occasionally. Add the chicken and filé powder and mix well. Heat to serving temperature. Serve in soup bowls over hot cooked rice.
Yield: 10 servings