Okra gumbo (chitwood)

Yield: 10 Servings

Measure Ingredient
2 cups Diced lean ham; or pork tenderloin
3 quarts Water; or broth (Divided use)
2 mediums Onions; chopped
2 pounds Cut okra
1 large Bell pepper
58 ounces Chopped tomatoes
1 cup Corn kernels
1 cup Lima beans
2 \N Bay leaves
\N \N Pepper

Author's note: "This dish was derived from a much richer recipe found in Gourmet magazine," Chitwood says. "It makes a spectacular presentation.

It's a great dish for a supper club or other event - well worth the effort."

TOMATOES, recipe ready: 2 cans (1 pound, 13-ounces each); or about 7¼ cups. LIMA, CORN, OKRA: Fresh or frozen.

Cook meat in half of water slowly for 40 minutes.

Add vegetables, bay leaves and pepper to taste. Add rest of water. Let cook another 1 to 2 hours.

Variation: Saute onion and bell pepper in 1 tablespoon oil (canola or olive) for about 10 minutes. Add all other ingredients and cook for 1 to 2 hours.

Nutrition information per 11/2-cup serving: 208 calories, 35 grams carbohydrate, 2 grams fat, 15 grams protein. Exchanges per ½-cup serving: 2 starches/breads, 1 vegetable, 1 very lean protein.

Chitwood's *Southern-Style Diabetic Cooking* will be in local stores during the first week in December, 1996. To order the book by phone, call 1-800-ADA-ORDER (1-800-232-6733). American Diabetes Association, publisher.

~ --[Book Review: Wednesday, November 6, 1996 By ANN BURGER c/o www.charleston.net/entertain/food.html Posted Path McRecipe 07 No 96]-- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 12:13:05 -0800 From: Hanneman <phannema@...>

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