Chicken and ham gumbo

Yield: 4 Servings

Measure Ingredient
1 tablespoon Oil
1 large Onion; finely chopped
1 \N Clove garlic; finely chopped
1 \N Sweet red pepper; finely chopped
2 tablespoons Flour; toasted *
1 can Chicken broth; reduced-salt
¾ pounds Skinless boneless chicken breasts; cut into 1\" pieces
3 ounces Diced ham
1 can Tomatoes; drained & chopped
1 \N Bay leaf
½ teaspoon Leaf thyme; crumbled
¼ teaspoon Ground black pepper
⅛ teaspoon Ground hot red pepper
1 pack Frozen cut okra; thawed
1½ cup Plain cooked rice

*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

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