- Four skinless chicken breasts,
- One tablespoon of Crisco Shortening
- One tablespoon of white onion,
- One tablespoon of all-purpose flour,
- One slice of ham,
- Three red pepper pods
- Four pods of okra
- Two cans of stewed tomatoes
- Cut chicken breasts and ham into small cubes.
- Add shortening and flour into a saucepan and stir until light brown.
- Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally.
- Add ham, red peppers and salt to taste after adding a quart of boiling water.
- Let cook over medium heat for two and a half hours.
- Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
- Add two cans of stewed tomatoes and slow cook for an hour.
- After gumbo has cooked for two and a half hours; remove from fire and let cool.
- Skim the grease off the top and add okra and tomatoes to the contents.
- Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
- Dish can be eaten over rice if preferred.
Source - Cooking in Old Creole Days
Prepared by Christina Ross
January 12, 2015