Chicken Gumbo

• 3 to 4 lb. chicken
• margarine
• 2 c. flour
• seasoned salt
• pepper
• garlic powder
• gumbo file
• 2 c. okra with tomatoes
• 2 qt. water
• 1 medium onion
• 2 branches celery
• 1 tsp. garlic, minced
• 11 oz. can tomatoes
• Creole seasoning

1. Sprinkle skinless chicken pieces with seasoned salt.
2. Dredge pieces in mixture of 2 cups flour with seasoned salt, pepper and garlic powder to taste.
3. Place in Dutch oven with enough margarine to brown.
4. When brown, remove to plate.
5. Make roux by adding flour remaining in dredging dish to margarine remaining in Dutch oven. Add additional margarine, if necessary.
6. Cook to dark reddish brown (almost burnt).
7. Add a lot of water.
8. Stir.
9. Add chicken pieces, onion and celery, then add water to fill Dutch oven.
10. Boil chicken until it starts to pull from bone.
11. Remove chicken from bone.
12. Remove chicken from broth, placing in bowl to cool.
13. Turn off heat from under broth.
14. When pieces are cool, debone and return chicken to broth.
15. Turn heat back on.
16. Add okra, tomatoes and gumbo file to taste (approximately 1 1/2 pound).
17. Cook an additional 15 to 20 minutes.
18. Serve over rice with Tabasco sauce and soy sauce.

chicken, margarine, flour, salt, pepper, garlic, gumbo file, okra with tomatoes, water, onion, celery, garlic, tomatoes, seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424801 (may not work)