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This Plains-style gumbo is a testament to simple, bold Southern cooking. Unlike roux-heavy versions, this recipe relies on the rich rendering of salt pork to build a deep, savory base for the chicken and okra. Fresh tomatoes and hot peppers add a bright, tangy contrast to the earthy greens. The long simmering time ensures the chicken becomes fall-off-the-bone tender, while the okra provides a natural, light thickness to the broth. It&# 226;ÂÂs a comforting, hearty one-pot meal that tastes even better the next day. Serve over fluffy white rice for a satisfying, home-style feast that feels like a warm hug on a chilly evening.
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Chicken-Okra Gumbo Plains-Style From Tony Bur
Description
This Plains-style gumbo is a testament to simple, bold Southern cooking. Unlike roux-heavy versions, this recipe relies on the rich rendering of salt pork to build a deep, savory base for the chicken and okra. Fresh tomatoes and hot peppers add a bright, tangy contrast to the earthy greens. The long simmering time ensures the chicken becomes fall-off-the-bone tender, while the okra provides a natural, light thickness to the broth. It&# 226;ÂÂs a comforting, hearty one-pot meal that tastes even better the next day. Serve over fluffy white rice for a satisfying, home-style feast that feels like a warm hug on a chilly evening.Ingredients
Directions
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Wash the salt pork under cold water to rinse off excess salt, then blot dry and cut into small dice.
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Place the diced salt pork in a large, heavy soup pot and cook over low heat until the fat has fully rendered and the pork is crisp.
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Remove the crisped pork dice with a slotted spoon and drain on paper towels; set aside for garnish.
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Blot the chicken pieces dry with paper towels and dredge lightly in flour, pressing it into the meat and shaking off excess.
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Heat the rendered salt pork fat in the pot until almost smoking, then brown the floured chicken pieces in batches.
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Remove the browned chicken pieces and set them aside on a plate.
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Pour off and discard most of the excess fat from the pot, leaving about 2 tablespoons for flavor.
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Add butter to the pot over low heat; once melted, add the chopped onion and sliced okra.
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Cook the onion and okra, stirring frequently with a wooden spoon, until the onion is soft but the okra is not scorched.
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Return the browned chicken pieces to the pot.
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Add the chopped tomatoes, finely chopped hot red pepper (seeds removed), chopped parsley, bay leaf, and water.
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Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 1.5 hours, adding more water if needed to keep chicken submerged.
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Remove the pot from heat and let the chicken cool slightly.
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Remove the chicken pieces and discard the bay leaf; strip the meat from the bones and return the meat to the pot.
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If a thicker consistency is desired, mix 1-2 tablespoons of flour with 1/2 cup cold water to form a paste.
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Stir the flour paste into the simmering gumbo and cook for an additional 10-15 minutes until thickened.
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Season with salt and pepper to taste.
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Ladle the hot gumbo into large soup bowls over mounds of cooked white rice.
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Sprinkle the reserved crisped salt pork dice over each serving and serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 128.4kcal
- % Daily Value *
- Total Fat 7.0g11%
- Saturated Fat 2.2g12%
- Cholesterol 45.0mg15%
- Sodium 38.1mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.4g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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