Momís Chicken and Okra Gumbo
Chop all the vegetables first.
Make a roux with the flour and oil.
When the roux reaches the right color,
dump the onions, celery, and garlic in (to stop the roux from burning) and stir occasionally
until the onions are soft and clear.
at this point and continue to stir often until the okra is brown looking and
no longer slimy.†
paste and stir.
water slowly and stirring as you pour.
In a skillet brown the cut-up fryer which is seasoned with salt and pepper in just enough oil
to cover the bottom of the pan.
Add browned chicken to the gumbo Ė put about 1 cup of the Gumbo liquid into
the skillet to get up the chicken juices, then pour back into the gumbo pot.
When the whole mixture comes to a boil,
reduce heat to a simmer and cook for about 45 minutes.
Correct the seasonings to taste and
serve over rice.†