Chicken, Ham, And Okra Gumbo
Nutrition
Calories: 2458.17 kcalCarbohydrates: 24.95 gProtein: 290.63 gFat: 127.47 gSaturated Fat: 31.43 gCholesterol: 897.57 mgSodium: 1042.94 mgFiber: 8.72 gVitamin A: 73.257 IUCalcium: 338.4 mgIron: 14.39 mg
Ingredients
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 large chicken 3-1/2 to 4 pounds, cut into 12 pieces
- Salt and freshly ground black pepper
- 4 tbsp unsalted butter
- 1-1/4- pound ham steak cut into strips 1/4 inch wide and about 2-1/2 inches long
- 2 medium onions chopped
- 2 cloves garlic minced
- 2 ribs celery chopped
- 1 green pepper seeded, chopped
- 2 cups peeled seeded, chopped tomatoes (about 3 medium)
- 6 cups Chicken Stock
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1/2 tsp chopped fresh thyme or 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 3/4 lb okra trimmed, cut into 1/2-inch rounds (about 2 cups)
- 2 scallion tops chopped
- 2 tbsp chopped fresh parsley
- 3 cups Hot Hot Steamed Rice
- File powder
- 1 tbsp vegetable oil
Instructions
- Whisk the 1/4 cup oil with the flour in a large heavy skillet (preferably cast iron) until smooth. Cook, stirring frequently, over medium-low heat until the roux turns a dark mahogany brown, about 1 hour. Do not allow it to burn. Set aside.
- Sprinkle the chicken with salt and pepper to taste.
- Heat 2 tablespoons of the butter with the remaining 1 tbsp oil in a large heavy pot over medium heat. Sauté the chicken pieces, about half at a time, until dark golden, 8 to 10 minutes per side. Transfer to a plate.
- Remove all but 1 tbsp fat from the pot. Sauté the ham strips over medium-high heat until lightly browned, about 4 minutes. Transfer them to the plate with the chicken, along with any juices.
- Melt the remaining 2 tablespoons butter in the pot over medium-low heat. Add the onions; cook 3 minutes. Add the garlic; cook 1 minute. Add the celery, green pepper, and tomatoes. Cook 5 minutes. Stir in the roux; mix well. Add the chicken stock, Worcestershire sauce, bay leaf, thyme, oregano, allspice, and cloves. Heat to boiling and stir in the sautéed chicken and ham, including any accumulated juices.
- Return the gumbo to boiling; reduce the heat. Cook, covered, over medium-low heat for 1 hour.
- Add the okra and cook, uncovered, 30 minutes longer. Discard the bay leaf.
- Sprinkle with the scallion tops and parsley. Serve in shallow soup bowls, and pass the rice and filé powder.