Okra Gumbo.

This one is from the Louisiana cookbook Bible, "River Road Recipes." It contains at least 4 gumbo recipes, but this one is unlike any of the others that I have seen. Although, I haven't a clue what a "No. 2 can" of tomatoes is.

If "River Road" isn't the Bible of Louisiana cuisine, it is at least the New Testament. The Old Testament would be "Talk About Good!" from Lafayette. It contains 12 gumbo recipes.

Okra Gumbo

50 pods fresh okra, chopped
2 TBSP vegetable oil
1 chicken, cut up
Meat of 1 ham bone, or 1 pound ham, chopped
1 No. 2 can tomatoes
1 large onion, diced
3 sprigs parsley, chopped
3 quarts boiling water
Salt to taste
Red pepper to taste
1 bay leaf

Wash, stem, & cut okra into 1/2 inch pieces. Fry until brown, being careful not to scorch. Season with salt & pepper. Do this with as little grease as possible. Put cooking oil into deep pot. When hot, add chicken and ham. Cover and let simmer about 10 minutes. Chop tomatoes fine and save juice. Add the onion, parsley, and tomatoes to the cooking meat mixture, stirring frequently. Add fried okra and juice of the tomatoes. Immediately add the bay leaf and water which has been boiling. Simmer for about an hour. Salt & pepper to taste. Serve over hot rice. Makes about 4 quarts.