Chicken Gumbo (my gluten free version)
Adapted from “Southern Sideboards” © 1978
Chop 2 large onions, 4 stalks celery, 1 green or red pepper, set aside.
Make a roux in a heavy soup pot: ¼ cup oil and 1 heaping Tablespoon brown rice flour. Stir constantly over medium high heat until a rich dark color is achieved (compare to an old copper penny for color depth).
Add the chopped vegetables to stop the roux process. Stir over heat until the vegetables are soft. While the vegetables are cooking, add 3 finely minced or crushed garlic cloves.
Add these next ingredients, then simmer 30 minutes:
2 cups chicken broth
1 can tomatoes – stewed or diced
4 Tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon thyme
4 bay leaves
2 Tablespoons parsley
Add chicken pieces, leftover cooked chicken, Cajun sausage, etc. as desired (I add about 1.5 lb meat – may be precooked or uncooked – then deboned and shredded after cooking)
Add 1 bag frozen okra ( 12 oz. is what I am able to find in Montana)
Cook gumbo over medium heat for 2 – 3 hours, stirring occasionally. Serve in bowls over a mound of rice with pepper sauce on the side.
Recipe can be doubled and freezes well.
To make a soup version – increase broth and add cooked rice so dish is all inclusive.