Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. When cooking up this gumbo, I've only called for a pinch of cayenne pepper, but you can add as much heat as you like. If using frozen okra, defrost it or rinse under cold water, then proceed.
Rinse chicken pieces and pat dry. Preheat oven to 400F.
Combine first 6 seasonings in a small bowl and rub into chicken pieces.
Place chicken in a shallow baking pan and bake for 15 minutes. Set aside.
Place oil in a large, heavy pot. Add celery, onions, red and green peppers and garlic; cook over low heat, stirring, for 10 minutes. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes.
Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid.
Simmer over medium-low heat, partially covered, until chicken is tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice.
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