Chicken and ham gumbo

4 Servings

Ingredients

QuantityIngredient
1tablespoonOil
1largeOnion; finely chopped
1Clove garlic; finely chopped
1Sweet red pepper; finely chopped
2tablespoonsFlour; toasted *
1canChicken broth; reduced-salt
¾poundsSkinless boneless chicken breasts; cut into 1\" pieces
3ouncesDiced ham
1canTomatoes; drained & chopped
1Bay leaf
½teaspoonLeaf thyme; crumbled
¼teaspoonGround black pepper
teaspoonGround hot red pepper
1packFrozen cut okra; thawed
cupPlain cooked rice

Directions

*NOTE: To toast flour, preheat oven to very hot (500F). Line a small cookie sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool.

Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Saute for 2 minutes. Add the sweet red pepper, saute for 2 minutes. Stir in the flour until mied. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10 minutes. Ladle into soup bowls. Add ⅓ cup rice to each bowl.

Posted to recipelu-digest by James and Susan Kirkland <kirkland@...> on Feb 02, 1998