Ingredients:
- 3/4 cup all purpose flour
- 4 skinned chicken breast halves
- 2 quarts water
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 3 cloves garlic, minced
- 1/2 cup sliced green onions
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 2 tsp. creole seasoning
- 1/2 tsp. salt
- 1 1/2 Tbsp. reduced sodium Worcestershire sauce
- 1 tsp. hot sauce
- 2 pkgs. frozen cut okra, thawed
- 3 1/3 cups hot cooked rice (cooked without salt or fat)
Directions:
Place flour in a 10 inch cast iron skillet. Bake at 400 for 1 hour or until dark brown, stirring every 10 minutes. Remove skillet from oven, and set aside. Combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender. Remove chicken and broth and set aside. Combine onion, green pepper, celery, garlic, and 1/3. cup chicken broth in Dutch oven. Cook over medium heat 10-12 minutes or until vegetables are tender. Add browned flour and 1 cup chicken broth; stir until blended. Gradually stir in remaining broth; add green onions and next 7 ingredients. Remove chicken from bones and chop into bite sized pieces; add to Dutch oven. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Serge gumbo with rice.
By Robin
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