Monday, January 12, 2015

Okra Gumbo


  • Four skinless chicken breasts,
  • One tablespoon of Crisco Shortening
  • One tablespoon of white onion,
  • One tablespoon of all-purpose flour,
  • Salt,
  • One slice of ham,
  • Three red pepper pods
  • Four pods of okra
  • Two cans of stewed tomatoes


  1. Cut chicken breasts and ham into small cubes.
  2. Add shortening and flour into a saucepan and stir until light brown.
  3. Once the rue (gravy) is ready slowly add chicken, and onion to saucepan stirring occasionally. 
  4. Add ham, red peppers and salt to taste after adding a quart of boiling water.
  5. Let cook over medium heat for two and a half hours.
  6. Next chop okra and place in sauce pan with one cup of water and simmer for fifteen minutes.
  7. Add two cans of stewed tomatoes and slow cook for an hour.
  8. After gumbo has cooked for two and a half hours; remove from fire and let cool.
  9. Skim the grease off the top and add okra and tomatoes to the contents.
  10. Finally simmer slowly for one hour until all ingredients are thoroughly cooked.
  11. Dish can be eaten over rice if preferred.
—Mme. Eusis, Me’re.

Prepared by Christina Ross 
January 12, 2015

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