Monday, July 28, 2008

Chicken Gumbo

Husband-Tested Recipe from the kitchen of Martha Bost, (Alice's Mother)

This recipe is not only husband-tested, but daddy-tested too. Mother and I are big fans of okra and she would often times make this for dinner when she knew I was dropping by. Serve this yummy gumbo over rice with lots of hot sauce. Ingredients for this comfort food dinner can be found at Lost River Market & Deli.

1/2 cup onion, chopped
1 clove garlic, minced
3 Tablespoon butter
2 Tablespoons flour
1 (14.5 oz) can tomatoes, cut up, undrained (fresh tomatoes would be great too)
4 cups chicken broth
½ cup green pepper, chopped
2 bay leaves
1 teaspoon dried oregano or 1 Tablespoon fresh
1 teaspoon dried thyme or 1 Tablespoon fresh
½ teaspoon salt
½ teaspoon hot sauce (or to taste)
8 oz okra, fresh or frozen, sliced
2 cups cooked chicken, cut up

In a large pot, cook onion and garlic in butter.
Stir in flour; cook, stirring until flour is golden.
Stir in canned tomatoes, chicken broth, bell pepper, bay leaves, oregano, thyme, salt, and hot sauce.
Bring to boil; reduce heat, cover and simmer 20 minutes. Remove bay leaves.
Stir in okra; bring mixture to boil, reduce heat and simmer for 5 minutes or until okra is crisp tender.
Stir in chicken and cook 5 minutes until chicken is heated through.
Serve over hot cooked rice in soup bowls. Add more hot sauce to taste.

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