Louisiana Chicken Gumbo

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Salt
1		Chicken - (3 lbs) - cut 8 pieces
1/4 cup	59ml	Vegetable oil
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1 cup	62g / 2.2oz	Chopped green onion
3		Garlic cloves - mashed
1		Chicken broth
2 cups	474ml	Canned whole tomatoes in juice - undrained, crushed
1		Bay leaf
1 teaspoon	5ml	Tabasco pepper sauce
1		Frozen whole okra - (10 oz)
3 cups	480g / 16oz	Hot cooked rice - divided

Recipe Instructions

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; saute 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 1/2 cup cooked rice.

This recipe yields 8 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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