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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from a magazine called Woman's World. I sometimes make it with no chicken and a pound of shrimp. I recommend chopping up all the ingredients for the gumbo, mixing up your favorite corn bread and popping it in the oven to bake, and then cooking the gumbo. Ingredients:
1/2 cup butter |
2 onions, chopped |
1 red pepper, chopped |
2 celery ribs, chopped |
2 garlic cloves, minced |
1/2 cup all-purpose flour |
2 (14 ounce) cans chicken broth |
1 (14 ounce) can tomatoes, diced |
1 teaspoon salt |
1 lb chicken thigh, cut into 3/4 inch pieces (boneless & skinless) |
1 cup frozen cut okra |
1/2 lb large shrimp, peeled and deveined |
1/2 teaspoon tabasco sauce |
Directions:
1. Melt butter in a large pot over medium-high heat.
2. Add onions, red pepper, celery, and garlic. Saute until onion is softened, about 5-6 minutes.
3. Stir in flour. Cook, stirring about 5 minutes, until lightly browned.
4. Stir in broth, tomatoes, salt and pepper and bring to a boil.
5. Add chicken and reduce heat to medium-low. Cook 10 minutes.
6. Add okra and cook 5 minutes.
7. Add shrimp and cook until chicken, okra, and shrimp are just cooked through, about 5 minutes.
8. Stir in Tabasco and serve.
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