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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love gumbo... don't you ? Ingredients:
1/4 cup flour |
1 tsp salt |
1 3 lb chicken cut into 8 pieces |
1/4 cup vegetable oil |
1 1/2 cup chopped onion |
1 cup chopped celery |
1 cup chopped green onion |
3 cloves garlic; mashed |
1 quart chicken broth |
2 cup canned whole tomatoes in juice; undrained, crushed |
1 bay leaf |
1 tsp tabasco pepper sauce |
1 10 oz package frozen; whole okra |
3 cup cooked rice; divided |
Directions:
1. Combine flour and salt in plastic or paper bag; dredge chicken pieces in flour mixture to coat.
2. In large heavy Dutch oven or saucepot, heat oil; brown chicken on all sides, remove and reserve. Add onion, celery, onion and garlic; saut‚ 5 minutes, stirring often.
3. Return chicken to pot. Stir in chicken broth, tomatoes in juice, bay leaf and Tabasco pepper sauce. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes. Add okra; cook 10 minutes longer.
4. Serve each portion in bowl topped with 1/2 cup cooked rice.
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