Chicken Gumbo Noodle Soup

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Drying time: 3 days
Prep time: About 20 minutes
Cooking time: About 40 minutes

Makes: 2 - 3 servings

    

Ingredients

• 1 lb.       okra pods
• 1/2 c.       flour
• 1             egg
• 2 T.       olive oil
• 2 T.       flour
• 1           celery rib, chopped
• 1/2       yellow onion, chopped
• 1/2       green bell pepper, deseeded and chopped
• 3 t.       "Better than Bouillon" - chicken
• 3 c.       water
• 1/2 lb.     chicken, cut into 1-inch pieces

    

Directions -

1. Wash okra. Remove stems. Slice lengthwise.
2. Spread okra cut-side up on cookie sheet and dry at 90 - 130 deg. F for 3 days or until bone dry.
3. Pulverize okra in food processor and add 1/2 cup flour to blend.
4. Mix okra flour and beaten egg until a ball forms.
5. Roll out ball on a floured cutting board until noodle-thin. Cut into noodles.
6. Heat olive oil in sauce pan. Stir in 2 T. flour to make a roux.
7. Cook on medium heat with constant stirring for 8 - 10 minutes until the roux turns medium brown.
8. Add chopped celery, onion and pepper. Cook another 10 minutes while stirring.
9. Add water and bouillon. Simmer 10 minutes.
10. Add noodles and chicken, and simmer 10 minutes. Add 10 - 20 drops of Tabasco sauce for more spice.

Adjust the spicy level to your taste with the Tabasco sauce.

 

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