Chicken Gumbo Recipe
Ingredients
| 1 tablespoon unsalted margarine | ||
| Yellow onion | 1 Large, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 small sweet green pepper, cored, seeded, and chopped | ||
| 1 medium size stalk celery, chopped | ||
| Flour | 2 Tablespoon | |
| 1 can low sodium crushed tomatoes, with their juice | ||
| Low sodium chicken broth | 1 Cup (16 tbs) | |
| 1/4 teaspoon hot red pepper sauce | ||
| Okra | 2 Cup (16 tbs), frozen | |
| 1 1/2 cups cubed cooked light chicken or turkey meat | ||
| Lemon juice | 1/2 Teaspoon | |
Directions
In a large heavy saucepan, melt the margarine over moderate heat.
Add the onion, garlic, green pepper, and celery, and cook, uncovered, for 5 minutes or until the vegetables are soft.
Blend in the flour and cook, stirring, for 3 minutes.
Slowly stir in the tomatoes and chicken broth, then add the red pepper sauce.
Cook, stirring constantly, until the mixture thickens and comes to a boil 3 to 5 minutes.
Add the okra, return to a boil, cover, and cook 6 to 8 minutes more.
Add the chicken, reduce the heat to low, and bring just to serving temperature, stirring occasionally about 4 minutes.
Stir in the lemon juice.
Add the onion, garlic, green pepper, and celery, and cook, uncovered, for 5 minutes or until the vegetables are soft.
Blend in the flour and cook, stirring, for 3 minutes.
Slowly stir in the tomatoes and chicken broth, then add the red pepper sauce.
Cook, stirring constantly, until the mixture thickens and comes to a boil 3 to 5 minutes.
Add the okra, return to a boil, cover, and cook 6 to 8 minutes more.
Add the chicken, reduce the heat to low, and bring just to serving temperature, stirring occasionally about 4 minutes.
Stir in the lemon juice.
Chef
