Gombo De Poulette - Chicken Gumbo

A very flexible chicken soup...optional additions include a cup of diced celery, 1/2 cup cooked corn, 1 1/2 cups diced potatoes or rice. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

• Ready In: 17 mins
• Serves: 6

Ingredients

• 3  lbs stewing chicken
• 2  tablespoons flour
• 1  onion, peeled and chopped
• 4  cups okra, sliced
• 3  tablespoons butter
• 2  cups tomatoes, pulp
•  parsley, chopped
• 4  cups water
•  salt and pepper, to taste
•  cooked rice

Directions

1. Clean chicken and cut into serving pieces.
2. Dredge lightly with flour and saute with onion and okra in butter.
3. When chicken is nicely browned, add tomatoes, parsley and water.
4. Season to taste with salt and pepper.
5. Simmer until tender, about 2 hours.
6. Add water as required when cooking (if thinner soup is preferred, water may be increased).
7. Add cooked rice to gumbo as it is served.