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Fried Gumbo

A stew of chicken, okra, tomatoes, onions, and seasonings, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Okra and tomato work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 327 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Fried Gumbo

Ingredients

Directions

Prepare the chicken

  1. Cut up the chickens and fry them in a skillet until brown but not scorched.

  2. Transfer the fried chickens to a pot and add the okra, tomatoes, and onions.

Simmer

  1. Cover with boiling water and boil very slowly, keeping the pot tightly closed.

  2. Add boiling water as needed and simmer slowly for 3 hours.

  3. Season with salt, pepper, and a mixture of butter and flour rubbed together.

Serve

  1. Serve with boiled rice and garnish with slices of lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Okra + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: damascenone (apple, rose).

  2. Okra + oniontop 4% of all pairs
    Smell alikestrong
    Cooked together715 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Okra + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together250 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chickens
Provides the main protein and rich flavor that the broth carries.
Okra
Releases natural thickening that gives the gumbo its body as it simmers.
Tomatoes
Add acidity and moisture that balance the richness of the chicken.
Onions
Add savory sweetness and aroma as they soften in the pot.
Butter and flour
Rubbed together and stirred in, they thicken the liquid at the end.

The step that matters

Keeping the pot tightly closed while boiling slowly. A tightly covered pot holds steam and moisture, so the liquid and vegetables stay in the pot and the chicken cooks gently without drying out. Boiling too hard or uncovered would reduce the liquid unevenly and concentrate the flavor too quickly.

Swap the onion

How well each one fits the dish's main ingredients (chicken, okra, tomato, pepper, butter, flour, rice):

  1. Capsicumfits better
  2. Potatofits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against chicken, okra, tomato, pepper, butter, flour, rice. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More gumbo recipes

Chicken 45Soup 37Okra 30Oyster 21Crab 8French 8 See all 76 →

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