Chicken Gumbo

1. 1

   Make roux by slowly browning flour in shortening.

2. 2

   When golden brown, add onion, celery, garlic and pepper.

3. 3

   Cook at low heat until vegetables separate from fat.

4. 4

   Brown chicken in some extra shortening, using enough to sear chicken well.

5. 5

   Add chicken to roux mixture and cook together for a few minutes, stirring occasionally. Pour off fat in which chicken was browned, leaving drippings at the bottom.

6. 6

   To this, add water and bring to a boil.

7. 7

   Pour over chicken, adding enough extra boiling water to cook the chicken tender and to give gumbo the desired consistency.

8. 8

   Add bay leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.