This is a quick, pared down version of chicken gumbo. Traditional gumbo has several different meat and vegetable combinations, adding a richness of flavor. While this recipe is very simple, you can improve it greatly by using a rich homemade stock. You can also add whatever leftover vegetables you happen to have in the fridge and add sausage or leftover meats. The okra will thicken the soup without the addition of flour or roux.
1 quart okra
6 ripe tomatoes
1 large onion
3 Tablespoons bacon drippings (or butter)
1 quart chicken stock and water as needed
Salt and Pepper to taste
- Boil the chicken in stock until very tender adding water as needed.
- Pull the meat from the bones and return to the stock in which it was cooked. There should be about 3 cups of stock.
- Peel and chop the tomatoes. Slice the okra and chop the onion into small pieces.
- Add the vegetables and bacon drippings to the chicken and season to taste. Cook slowly until vegetables are done and mixture is thick, stirring often.
- Serve over cooked rice.