Melmont Gumbo from 1835

Submitted by Molly53

"A savory Dixiana dish with roots firmly in Africa. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Serves: 10

ingredients

• 1 1⁄2 lbs chicken, cut into serving portions
• 1 cup lima beans, cooked (canned is fine)
• 2 teaspoons salt
• 1⁄2 teaspoon pepper
• 6 quarts water
• 1 1⁄2 lbs okra, sliced
• 1 medium onion, peeled and sliced
• 1 cup corn
• 2 tablespoons butter
• 6 medium tomatoes (canned is fine)
• 1⁄4 cup rice, uncooked

directions

1. Simmer chicken in water with lima beans and seasonings.
2. Fry okra, onion and corn in butter until light brown; add tomatoes.
3. About a half hour before chicken is done, add all remaining ingredients and cook until tender.