Ham and spinach gumbo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Frozen leaf Spinach, thawed (10 oz. ea.) |
| 4 | tablespoons | Margarine |
| ½ | cup | Onion, chopped |
| ½ | cup | Green pepper, chopped |
| 1 | each | Clove Garlic, minced |
| 2 | tablespoons | Flour |
| 4 | cups | Chicken broth |
| 1 | can | Stewed tomatoes (16 oz.) |
| 2 | tablespoons | Fresh parsley |
| 1 | each | Bay leaf |
| ½ | teaspoon | Dried thyme |
| 1 | pounds | Cooked ham, cut into 1/2 inch thick strips |
| 2 | teaspoons | Worcestershire sauce |
Directions
Cook spinach according to package directions. Melt margarine in a large saucepan. Add onion, green pepper, and garlic; cook until tender. Add flour. Mix well. Whisk in chicken broth, stirring constantly until mixture begins to thicken. Add spinach, tomatoes, parsley, bay leaf and thyme. Mix well. Lay ham on top of gumbo. Cover and cook on medium heat for 20 minutes or until ham is thoroughly heated. Remove bay leaf. Add Worcestershire sauce. Serve over rice or separately. Serves 4. Source:*More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990 SHARED BY: Jim Bodle 12/94 Submitted By JIM BODLE On 12-22-94