Source: The Working Family's Cookbook

Chicken Gumbo
The ingredient list is long, but don't despair, the result will be well worth the effort. You can use leftover chicken, if you prefer, although the gumbo may not be quite as tasty.
Serves: 6
Prep Time: 30 minutes
Cook Time: 2 hours


2 1/2 pound chicken, cut-up
1/2 cup all-purpose flour, plus 4 tablespoons
6 tablespoons oil, vegetable
1 pound okra, chopped
2 yellow onions, chopped
2 large carrots, chopped
6 cloves garlic, chopped
4 tablespoons bacon drippings (or oil maybe substituted)
Tabasco sauce, to taste
1 pound medium-sized shrimp, peeled and deveined, optional
1 cup oysters, shucked, optional

Season the chicken with salt and pepper and dredge with 1/2 cup flour. Heat the oil in a large heavy skillet and fry the chicken for about 10 minutes, turning the pieces until browned on all sides. Remove the chicken and set aside.

Add the okra, onions, carrots and garlic to the skillet and cook over medium-high heat for about 5 minutes, stirring until the onion is softened and translucent. Remove the vegetables from the skillet and set aside.

Put the bacon drippings or oil in a deep, heavy pan and heat over moderate heat. Reduce the heat to medium-low, add the remaining 4 tablespoons of flour and cook for about 20 minutes to form a roux, stirring until the flour turns dark brown. Be sure not to let the roux burn.

Add the chicken pieces and the vegetables to the roux and gradually stir in the chicken broth. Season with salt, pepper and Tabasco to taste. bring to the boil, reduce the heat to low and simmer for 1 hour, skimming off any fat from the surface.

Take the chicken pieces from the gumbo, discard the bones and cut the chicken into small pieces. Return the chicken to the pan, add the shrimp and simmer for 10 minutes. Add the oysters and simmer for another 5 minutes. Serve the gumbo in heated bowls over steamed or boiled rice.