Fowl Gumbo
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
sweet red bell peppers
diced |
*
|
| 3 | each |
scallions, spring or green onions
diced |
|
| 3 | each |
celery stalks
diced |
|
| 1 | large | tomatoes, canned |
|
| 1 | can | tomato paste |
|
| ⅛ | teaspoon | garlic salt |
|
| 1 | teaspoon | red pepper flakes |
|
| 4 | cups |
okra
cut up |
*
|
| 1 | each | chicken |
*
|
| 1 | x | gumbo file powder | * |
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Directions
Boil fowl until tender.
Debone and cut into small pieces.
Reserve broth. Add bell pepper, onions, celery, tomatoes, tomato paste, garlic salt, red pepper and okra to broth.
Boil until vegetables are tender.
Add chicken. Make 3 cups of thick brown gravy and add this to above cooked mixture.
Salt to taste.
Just prior to serving, add enough file' until mixture is slightly ropy.
Serve hot on rice or corn bread.
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