Heat 2 tablespoons of the bacon drippings or (lard) in a large soup pot over medium-high heat.
Cook chicken until cooked and brown 8 minutes, remove with slotted spoon and set aside
Add the onions and cook, stirring often, until they soften, about 5 minutes, remove with slotted spoon and set aside
Add the remaining 4 tablespoons of bacon drippings or (lard) to the pot.
Add the flour and stir until smooth.
Reduce the heat to low and cook, stirring slowly and constantly, until the roux is rich rusty brown, about 20 minutes.
Increase heat stir in the stock, reserved onions, bay leaves, cayenne, seasoned salt, pepper, parsley, okra, and tomatoes.
Cover and simmer stirring occasionally, for 2 hours.
Stir in the chicken and Cook, uncovered, another 20 minutes. Stir in the filé, if using.
Serve hot, over rice.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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