Dorothea Benton Frank
New York Times Bestselling Author
Dorothea Benton Frank
"Shem Creek Recipes"
Shem Creek

Okra Gumbo


  • 2 lbs. fresh okra, chopped
  • 1 cup shortening
  • 2 chicken fryers, boiled and deboned (save broth)
  • 2 cans chicken broth
  • 2 cans stewed tomatoes
  • 1/2 cup flour
  • 4 bunches of green onions, chopped
  • Gumbo file
  • Salt and pepper to taste


Melt shortening in Dutch oven.

Add flour and stir over high heat until it forms a thick paste. Brown until very dark. Add chicken broth from boiled chickens and cans. Let boil, reduce heat and add chicken, onions and tomatoes.

In a skillet, slowly fry okra in small amount of oil.

Add okra to mixture in Dutch oven. Bring to a slow boil, stirring for about 20 minutes.

Turn off heat. When no longer boiling, add file and lightly stir. Let stand about 20 minutes.

Serve over rice.

Serve 6-8.

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