Creole Chicken and Okra Gumbo |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie. Ingredients:
2 tablespoons vegetable oil |
2 tablespoons all purpose flour |
1 cup sliced frozen whole okra |
1 14 1/2-ounce can low-salt chicken broth |
1 14 1/2-ounce can diced tomatoes |
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces |
1 teaspoon dried thyme |
3/4 to 1 teaspoon hot pepper sauce (such as tabasco) |
Directions:
1. Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.
|
|