Total Calories: 1,225
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.
This Louisiana Gumbo recipe is from the The Soup Collection Cookbook. Download this Cookbook today.
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