Soups
and Vegetables:
Chicken
Ham Gumbo
from
the Houston Junior
League Cookbook
INGREDIENTS:
1
pound fresh okra
2
tablespoons butter
Salt
and pepper
2
tablespoons cooking oil
4
large chicken breast halves
1
meaty ham hock, or 2 cups chopped ham
2-1/2
cups canned tomatoes
1
onion, diced
3
sprigs parsley, chopped
1
bay leaf, crushed
3
quarts boiling water
Salt
Cayenne
TO
PREPARE:
Wash,
stem and cut okra into one-half inch pieces. Fry okra in butter until
brown, being careful not to scorch. Season with salt and pepper.
Pour cooking oil into deep soup pot. When hot, add chicken and ham;
let cook about 10 minutes. Chop tomatoes and reserve juice.
Add tomatoes, onion and parsley to meat mixture, stirring frequently.
Add fried okra, juice of tomatoes, bay leaf and boiling water. Let
simmer, stirring occasionally, for about 1 hour. Remove chicken and
ham, discard all skin and bones. Shred chicken and ham meat, return
to gumbo. Add more salt and cayenne to taste. Serve piping
hot. Freezes well.
YIELD:
about 4 quarts
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site to purchase copies of the Houston
Junior League Cookbook and other fine cookbooks, or call
(713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
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