INGREDIENTS:2 cups flour, divided
1 ½ tsp. salt
4 chickens (2 ½-3 lbs. each), cut into 8 pieces
½ cup vegetable oil
6 cups onion, chopped
4 cups celery, chopped
3 cups green pepper, chopped
10 cloves garlic, chopped
1 gallon chicken stock
6 cans whole tomatoes in juice, undrained, crushed
2 bay leaves
2 tsp. Tabasco brand pepper sauce
12 cups whole okra, fresh or frozen
as needed, cooked riceDIRECTIONS:Dredge chicken in 1 ½ cups flour and salt mixture. Heat oil in skillet and brown chicken on all sides. Remove and reserve. Add onion, celery, green pepper and garlic; sauté 5 minutes. Stir in ½ cup flour and cook 5 minutes. Add stock, crushed tomatoes and juice, bay leaves and Tabasco; boil. Reduce heat and simmer 30 minutes; add chicken and cook 20 minutes longer. Degrease top of gumbo in pot. Add okra 10 minutes before serving. Serve with rice.SERVINGS:24 2-cup servingsPHOTO CREDIT:Photo Credit: MCILHENNY CO.
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