CookEat Recipe
Chicken Gumbo, Louisianaise
A chicken, rice and okra soup with tomato and small vegetables in white veal stock.
Method
Steps
Step 1
Measure two and a half quarts finished white veal stock made to the linked recipe without the optional scraps. Heat this portion ready to add.
Step 2
Cut the half boned raw fowl into small square pieces. Cut the small carrot, small white turnip, small onion, half green pepper and one leek into quarter-inch-square pieces. Put the fowl and vegetables in a saucepan with one ounce butter and slowly brown for ten minutes.
Step 3
Add the two tablespoons raw white rice and mix lightly. Add all the two and a half quarts hot prepared stock and one level tablespoon salt. Cover and boil for thirty minutes.
Step 4
Cut the four small peeled tomatoes and twelve fresh okras into small pieces. Add them to the soup and boil for thirty minutes more as a guide, continuing as needed until the centre of each chicken piece reaches at least 74°C, checked with a clean food thermometer.
Step 5
Pour the hot soup into a hot soup tureen and serve promptly.
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