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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Louisiana Gumbo recipe on the web!!
_ cups chicken broth or bouillon
_ 1/2 pounds broiler-fryer chicken pieces, skinned if desired
___ pound ham smoked, diced
_ 16-ounce can tomatoes peeled cut up and juice reserved
_ onion small, minced
_ green bell pepper small, chopped
_ tablespoons parsley minced
_ 1/2 teaspoons thyme dried
___ teaspoon salt
___ teaspoon black pepper
_ bay leaf
_ 10-ounce package frozen cut okra (about 2 1/4 cups)
___ pound shrimp raw, peeled and deveined
_ 1/2 cups white rice hot cooked
In a large Dutch oven, place chicken broth, chicken, ham, tomatoes with juice, onion, green pepper, parsley, thyme, salt, pepper, and bay leaf. Bring to a boil over medium heat; reduce heat to low, partially cover, and simmer 1 1/2 hours.
Skim off excess fat. Stir in okra. Return to a boil and cook 10 to 15 minutes or until chicken and vegetables are tender. Remove bay leaf.
Cut shrimp in half if large. Stir shrimp into gumbo. Bring to a boil over medium heat; reduce heat to low and simmer 2 to 3 minutes or until shrimp are pink and firm. Do not overcook.
Place rice in soup bowls and add gumbo.
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