1 lg Bell pepper; diced
3 Green onions; diced
3 Celery ribs; diced
1 lg Can tomatoes
1 cn Tomato paste
1/8 ts Garlic salt
1 ts Red pepper
4 c Okra; cut up
1 Chicken
Gumbo filé
Boil fowl until tender. Debone and cut into small pieces. Reserve
broth. Add bell pepper, onions, celery, tomatoes, tomato paste,
garlic salt, red pepper, and okra to broth. Boil until vegetables
are tender. Add chicken. Make 3 cups of thick brown gravy and add
this to above cooked mixture. Salt to taste. Just prior to serving,
add enough filé until mixture is slightly ropy. Serve hot on rice
or corn bread.
