CHICKEN GUMBO

Preparation Method :

• Put the chicken into a large pan with water to cover, place over medium-high heat and bring to a boil, skimming the surface to remove the foam.
• When the foam stops rising, reduce the heat to medium.
• Add the celery stalk halves, carrot, sliced onion, bay leaf and a pinch of salt.
• Simmer to low flame for about 20 - 30 minutes or until the chicken is tender.
• Insert a skewer into the thickest part of the meat. Remove the chicken, strain and reserve 1 liter of the liquid.
• When the chicken is cool enough to handle, remove and discard the skin, bones and other ingredients. Cut the chicken flesh into bite-sized pieces and keep it aside.
• Heat the oil in a large pan over medium-high heat, sprinkle in the flour and stir to make a roux. Stir constantly until the roux turns hazelnut-brown.
• Add the chopped celery, chopped onion, garlic, bell pepper and okra to the pan.
• Increase the heat to medium-high and cook, stirring frequently for about 3 - 5 minutes. Add the sausage and cook for another 2 minutes.
• Stir in all the remaining ingredients and the reserved cooking liquid. Bring to a boil, crushing the tomatoes with a wooden spoon.
• Simmer to low flame, uncovered, for 20 - 30 minutes, stirring occasionally.
• Add the chicken to the pan and simmer for another 20 minutes. Adjust the seasoning, discard the bay leaf, spoon the gumbo over the rice and serve.