Chicken Gumbo, 1935

A "bare bones" gumbo from 1935, noteworthy because it doesn't start with a roux, AND it includes tomato.

From: Southern Cookbook, 1935.

Subtitle: 322 Old [Southern] Recipes

Cover testimonial: "Appetite-whetting, competent, delicious recipes that have made Southern cooking famous the world over."—from a Charlotte N. C. source of some kind

What this recipe might look like

Chicken Gumbo

1 small stewing chicken

2 tablespoons flour

3 tablespoons butter, melted

1 onion, chopped

4 cups okra, sliced and chopped

2 cups tomato pulp

few sprigs parsley, chopped

4 cups water

salt and pepper to taste

After chicken is cleaned and dressed, cut it into serving portions. Dredge lightly with the flour and sauté in the butter, along with the chopped onion. When the chicken is nicely browned, add the okra, tomatoes, parsley and water. Season to taste with salt and pepper.

Cook very slowly until the chicken is tender and the okra well-cooked-about 2½ hours.

Add water as required during the slow cooking process. If a thin soup is preferred, the quantity of water may be increased.

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