NAME OF DISH Chicken Gumbo

PORTION SIZE 15 yields

DISH CATEGORY Soup

INGREDIENTS QUANTITY METHOD

Whole chicken (cut 6 5 nos 1. Trim and discard all the visible from
to 8 pieces) the chicken. Put the chicken and
Chicken stock 14 quarts chicken stock in a large soup pot and
Corn oil 1 ¾ cup bring to a boil. Lower heat to medium,
Flour 3 ½ cup partially cover and simmer for 1 hour,
Lady finger (sliced 3.5 kg skim occasionally.
into ½ inch round) 2. Remove chicken pieces with slotted
Celery (finely 7 stalk spoon and let it cool. Leave stock over
chopped) low heat, covered to keep hot. Bone
Large onion (finely 7 nos and reserved meat when cool.
chopped) 3. In a large heavy skillet, heat oil over
Dried thyme 3 ½ tsp medium high burner until oil is quite
Ground black pepper 1 ¾ tsp hot. Make roux by stirring flour a bit at
Tomato paste To color a time, whisking vigorously to break
Cayenne pepper 1 ½ tsp up any lumps. Cook until roux turn
Pepper and salt To taste peanut butter brown about 10
minutes, stir constantly and whisk
whenever necessary to break any
lumps.
4. When the roux is in right color, add
lady finger, green peppercorn, onion
and celery, stirring in vegetables.
Carefully, in a small batches, stir their
moisture does not make the roux
 burn. Lower heat to medium and cook
until the vegetables are tender for
about 13 minutes. Stir frequently.
5. Add contents of skillet to stockpot and
heat to high. Add cayenne pepper,
dried thyme, salt and pepper to taste
and reserved chicken meat. Bring to
boil, lower heat and simmer 5
minutes, stirring occasionally.
6. For garnishing, slice okra into 2. Lay it
in a baking tray and sprinkle with olive
oil and paprika. Bake it until it shrunk
a little bit.