This Plains-style gumbo is a humble yet deeply flavorful dish that captures the essence of country cooking. Unlike traditional roux-heavy gumbos, this version relies on the rich rendering of salt pork and the natural thickening power of simmered okra to create a hearty, comforting broth. The chicken becomes incredibly tender as it cooks low and slow with fresh tomatoes, onions, and parsley, absorbing the aromatic spices. It&# 226;ÂÂs a perfect meal for chilly evenings or when you crave something warm and nourishing without excessive complexity. Serve it ladled over fluffy white rice for a satisfying, home-style dinner that feels like a hug in a bowl.
Chicken-Okra Gumbo Plains-Style From Tony Burke
Description
This Plains-style gumbo is a humble yet deeply flavorful dish that captures the essence of country cooking. Unlike traditional roux-heavy gumbos, this version relies on the rich rendering of salt pork and the natural thickening power of simmered okra to create a hearty, comforting broth. The chicken becomes incredibly tender as it cooks low and slow with fresh tomatoes, onions, and parsley, absorbing the aromatic spices. It&# 226;ÂÂs a perfect meal for chilly evenings or when you crave something warm and nourishing without excessive complexity. Serve it ladled over fluffy white rice for a satisfying, home-style dinner that feels like a hug in a bowl.Ingredients
Directions
-
Rinse the salt pork under cold water to remove excess salt, blot dry, and cut into small dice.
-
Place the diced salt pork in a large, heavy soup pot and cook over low heat until all fat has been rendered and the pork is crispy.
-
Remove the crisped pork dice and drain on paper towels; set aside for garnish.
-
Pat the chicken pieces dry with paper towels and dredge them lightly in flour, shaking off any excess.
-
Heat the rendered salt pork fat in the pot until almost smoking, then brown the floured chicken pieces in batches.
-
Remove the browned chicken pieces and set aside; pour off and discard all but a small amount of the fat from the pot.
-
Add butter to the pot over low heat, then add onion and okra, stirring often with a wooden spoon until the onion is soft, being careful not to scorch the okra.
-
Return the chicken to the pot and add tomatoes, red pepper, parsley, bay leaf, water, and remaining ingredients except salt, pepper, and optional flour.
-
Bring to a simmer and cook for about 1.5 hours, adding more water if needed, until the chicken is tender.
-
Remove the pot from heat and discard the bay leaf.
-
Remove the skin and bones from the chicken pieces, shred or keep the meat in chunks, and return the meat to the pot.
-
If a thicker consistency is desired, mix 1-2 tablespoons of flour with 1/2 cup cold water to form a paste, stir into the gumbo, and simmer over low heat for an additional 10-15 minutes.
-
Season with salt and pepper to taste, then ladle into large soup bowls over mounds of fluffy white rice.
-
Sprinkle the reserved crisped salt pork dice over each serving before eating.
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.
