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Gombo De Poulette - Chicken Gumbo

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“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:
17mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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