(Mrs. Charles Hustmyer, from River Road Recipes, The Junior League of Baton Rouge, Louisiana, 1959)
Bursting with flavor and rich in tradition, this dish is a beloved staple in Cajun and Creole cuisine.
Ingredients:
- 1 spring fryer, washed and cut into serving pieces
- 1 ½ lb. fresh cut okra
- 1 fresh tomato, chopped
- 1 large onion
- 2 tablespoons shortening or cooking oil
- 3 additional tablespoons of shortening or cooking oil (including the oil used to brown the chicken)
- 2 tablespoons flour
- 3 quarts water or broth
- Salt and pepper to taste
Directions:
- Prepare the Chicken: Begin by cutting up the spring fryer into serving pieces. Dredge the chicken pieces with flour, salt, and pepper to coat them evenly.
- Brown the Chicken: In a skillet, heat the shortening or cooking oil over medium heat. Fry the chicken pieces until they are golden brown on all sides. Once browned, remove the chicken from the skillet and set it aside.
- Make the Roux: In the same skillet used to brown the chicken, combine the additional shortening or cooking oil with the flour to create a roux. Stir continuously over medium heat until the roux achieves a deep golden color and develops a rich aroma.
- Prepare the Vegetables: In a separate skillet, fry the okra, onion, and tomato until they are tender and fragrant. This step adds layers of flavor to the gumbo.
- Combine Ingredients in Soup Pot: In a heavy soup pot, combine the browned chicken, roux, and fried vegetables. Add water or broth to the pot, along with salt and pepper to taste.
- Simmer and Cook: Bring the gumbo to a gentle simmer over medium-low heat. Allow it to cook for approximately 2 hours, allowing the flavors to meld together and the chicken to become tender.
- Serve with Rice: Once the gumbo is cooked to perfection, serve it piping hot in a soup bowl. Spoon in cooked and fluffy rice for the perfect complement to the rich and flavorful gumbo.
At the first hint of cool weather in Acadiana, Mama always said it was time to make a gumbo. There were many kinds of gumbos: chicken, seafood, with okra or without, and even a vegetarian gumbo made with fresh collards, spinach, chard, or kale and called Gumbo Z’herbes
