Chicken Gumbo With Rice

Serves: 6
Total Calories: 1,675


2 tablespoons butter or margarine
1 onion small, minced
1 green bell pepper chopped
1 sprig thyme fresh or parsley, minced
4 pounds broiler-fryer chicken
1 pound ham diced
Salt and freshly ground pepper to taste
1 (16-ounce) can tomato chopped (reserve juice)
4 ounces frozen cut okra
1 bay leaf
1 quart chicken broth
4 cups white rice hot cooked


Heat butter or margarine in large kettle add onion, green pepper, and thyme or parsley sauté until vegetables are limp. Add chicken and ham, sprinkle with salt and pepper, cover tightly, and simmer for 10 minutes. Add tomatoes with juice, okra, bay leaf, and chicken broth. Bring to boil reduce heat and simmer over low heat for 2 hours, partially covered. Skim fat and discard. Taste for seasoning add salt and pepper to taste. Serve from soup tureen into soup bowls over a generous portion of rice.

Nutritional Facts:

Serves: 6
Total Calories: 1,675
Calories from Fat: 60

This Chicken Gumbo With Rice recipe is from the Meal-In-One Favorites Cookbook. Download this Cookbook today.

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