*  Exported from  MasterCook  *
 
               CHICKEN-OKRA GUMBO PLAINS-STYLE FROM TONY BUR
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   lb           Salt pork
    1                    Frying chicken,cut up
                         Flour
    3       tb           Butter
    1                    Onion,lg,mild,peeled/chopped
   20                    Okra pods*
    6                    Tomatoes,large,fresh,chopped
    1                    Red pepper,hot**
    3                    Parsley sprigs,chopped
    1                    Bay leaf
    3       qt           Water,more if needed
                         Salt to taste
                         Pepper to taste
    2       tb           Flour (opt)
                         Cooked white rice
 
   * - okra can be fresh sliced or a 10-ounce package
   frozen okra sufficiently thawed to separate okra
   slices can be substituted.
   
   ** - seeds removed and finely chopped.
   
   1. Wash salt pork under cold water to rinse off excess
   salt. Blot dry and cut into small dice.
   
   2. Place in a large, heavy soup pot and cook over low
   heat until all fat has been rendered. Remove crisped
   pork dice and drain on paper toweling. Set aside.
   
   3. Blot chicken pieces dry with paper toweling and
   dredge lightly with flour. Press flour into each
   piece, then shake off all excess. Heat salt pork to
   almost smoking. Brown the floured chicken pieces a few
   at a time in the hot fat. Remove as browned and set
   aside.
   
   4. Pour off and discard fat. Add butter to soup pot
   and place over low heat. When melted, add onion and
   okra and cook, stirring often with a wooden spoon,
   until onion is soft. Be careful not to let okra scorch.
   
   5. Return chicken to pot and add remaining ingredients
   except salt and pepper and optional flour. Let simmer
   for about 1-1/2 hours, adding additional water if
   needed. Remove from heat. Remove and discard bay leaf.
   Remove skin and bone from chicken pieces and return
   meat to pot. Reheat if necessary. If desired, thicken
   mixture with 1-2 tablespoons flour mixed to a paste
   with about 1/2 cup cold water, and stir over low heat
   an additional 10-15 minutes.
   
   6. Ladle into large soup bowls over mounds of
   just-cooked, fluffy white rice. Sprinkle crisped pork
   dice over each serving.
  
 
 
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