CHICKEN GUMBO
Okra is not widely available fresh but it is sold frozen in most supermarkets and makes a perfectly acceptable substitution for fresh. When cooking up this gumbo, I've only called for a pinch of cayenne pepper, but you can add as much heat as you like, according to your taste.
2 chickens (each 2 1/2 to 3 pounds), cut into 8 pieces each
2 teaspoons dried mustard
2 teaspoons sweet paprika
1/8 teaspoon ground allspice
Pinch cayenne pepper, or more to taste
1/4 teaspoon each salt and freshly ground black pepper
2 tablespoons olive oil
4 ribs celery, cut into 1/2-inch dice
2 onions, coarsely chopped
2 red bell peppers, stemmed, seeded, and cut into 1/2-inch dice
1 green bell pepper, stemmed, seeded, and cut into 1/2-inch dice
1 tablespoon finely chopped garlic
4 cups sliced okra (fresh or frozen)
1 can (28 ounces) plum tomatoes, drained, juices reserved, tomatoes coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried thyme
1 bay leaf
1/4 cup chopped flat-leaf parsley
Cooked white rice, optional, for serving
1. Preheat oven to 400°F. Rinse chicken pieces and pat dry. Snip off the wing tips and remove any excess fat.
2. Combine the spices and salt and pepper in a small bowl. Rub the mixture into the chicken pieces.
3. Arrange the chicken in a shallow pan and bake for 15 minutes. Set aside.
4. Place the oil in a large heavy pot over low heat. Add celery, onions, bell peppers, and garlic, and cook, stirring, for 10 minutes. Raise the heat to medium; add the okra and cook, stirring, for 5 minutes.
5. Stir the tomatoes with the juices, tomato paste, thyme, and bay leaf into the pot. Add the chicken along with any pan juices.
6. Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes. Simmer, uncovered, for 15 minutes longer. If chicken starts to boil, reduce heat. Adjust seasonings to taste. Stir in the chopped parsley. Serve hot over rice.
6 to 8 portions
