Classic Chicken Gumbo
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons | vegetable shortening |
|
| 2 | tablespoons |
all-purpose flour
ll-purpose |
|
| 2 | each |
onions
finely chopped |
|
| 1 | each |
green bell peppers
finely chopped |
|
| 5 | cups |
chicken broth
warm |
|
| 8 | each |
tomatoes
peeled, chopped |
|
| ½ | pound |
okra
cut into 1/4 inch pieces |
|
| ½ | cup |
rice
uncooked |
|
| 2 | each |
celery stalks
chopped |
|
| 1 | teaspoon | salt |
|
| ½ | teaspoon | black pepper |
|
| ¼ | teaspoon | thyme |
*
|
| 1 | each | bay leaves |
*
|
| 1 | each |
whole chicken
cooked |
*
|
Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes.
Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
Slowly add warm broth; stir until broth reaches a boil.
Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil.
Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
Stir and cook, covered, 20 minutes longer.
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