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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (3- to 3 1/2-pound) broiler-fryer, cut up |
2 teaspoons salt |
1/4 teaspoon pepper |
2 tablespoons butter or margarine |
2 cups diced cooked ham |
1 small onion, minced |
1 small green pepper, seeded and minced |
1 1/2 quarts boiling water |
1 (14 1/2-ounce) can whole tomatoes, undrained and chopped |
3 cups sliced okra |
3 bay leaves |
1 teaspoon chopped fresh thyme |
1 teaspoon creole seasoning |
1/4 teaspoon red pepper |
hot cooked rice |
Directions:
1. Sprinkle chicken with salt and pepper; set aside.
2. Melt butter in a large stock pot over medium heat; add chicken and ham. Reduce heat; cover and simmer 10 minutes. Add onion and green pepper; continue cooking until vegetables are tender. Stir in next 7 ingredients. Bring mixture to a boil. Reduce heat; simmer, uncovered, 2 hours, stirring occasionally. Remove and discard bay leaves.
3. Ladle gumbo into serving dish; serve immediately over rice in individual serving bowls.
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