| Country Chicken Gumbo
1/3 cups all-purpose flour
3 cups chicken broth, defatted
2 skinless, boneless chicken breast halves (8 oz. total), diced
1 (10 oz.) package frozen cut okra, thawed
1/2 cup chopped onions
1/3 cup chopped celery
4 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 bay leaves
2 cups hot cooked rice (optional)
Lightly spray an unheated large skillet with no-stick spray. Heat the
skillet over medium heat. Add the flour. Cook and stir until the flour turns
reddish-brown.
Slowly stir in the broth. Then add the chicken, okra, onions, celery,
garlic, black and red pepper and bay leaves. Bring to a boil, then reduce the heat. Cover
and simmer for 20 to 30 minutes or until the chicken is tender and no longer pink. Remove
and discard the bay leaves. If desired, serve the gumbo over rice.
Serves 4
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