Cullen's Diced Chicken Okra Gumbo
8 tbl Dark roux
8 tbl Diced onion
8 tbl Diced peppers (I used yellow and red)
8 tbl Diced celery
4 cup Chicken stock
12 tbl Okra, sliced (do this right before adding to Gumbo)
4 pch cayenne pepper
1 cup Diced chicken
4 tsp Gumbo file
Method :
Heat roux in a heavy bottomed sauce pan until bubbling. Add onion, celery, and
diced chicken and cook until tender. Slowly add chicken stock while stirring.
Add remaining ingredients and allow to come to a boil. Reduce heat to a simmer
and allow to reduce for several minutes. Adjust seasoning to suit tastes (I used
blackening spices).
Serve over cooked rice.
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