This recipe came from an estate sale. I obtained it when I purchased the family collection from the Pryor estate in Grapevine, Texas in 1996.

Ingredients Edit

Directions Edit

  1. Dredge chicken in flour that has been seasoned with salt and pepper the fry in bacon drippings until golden brown. Set aside.
  2. In separate skillet fry the trimmed okra pods with tomato in the shortening. Set aside.
  3. Add flour to the grease in which the chicken was fried and prepare a dark roux.
  4. When roux is ready add chicken and okra mixture. Stir briefly then add hot water.
  5. Add salt and pepper and simmer 2 hours.
  6. Serve over mounds of white rice.
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