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Colombo Chicken Gumbo
If you like gumbo soup, you'll love this recipe.
We've made this on several occasions and it's really good.
Prep. Time: 15 minutes.
Cooking Time: 55 minutes.
Serves: 12.
Rating *****
Ingredients; 2-1/4 lbs. chicken pieces, skin removed.
3 c. water.
3 c. chicken stock.
2 Tbsps. Canola oil.
2 Tbsps. all purpose flour.
1 c. onions, cooked, finely chopped.
1 green bell pepper, cooked, seeded and finely chopped.
8 tomatoes, cooked, peeled and chopped.
1 lb. Okra, cut into 1/4 inch pieces.
1/2 c. long grain white rice, uncooked.
2 celery ribs, chopped.
1/4 tsp. thyme.
1 bay leaf. Instructions;
Bring chicken, water and stock to a boil in a large heavy pot over medium high heat.
Reduce heat to medium low, cover and simmer 30 minutes.
Using a slotted spoon, transfer chicken to another bowl and set aside.
Heat oil in large Dutch oven over low heat.
Add flour and cook about 10 minutes, stirring frequently until roux is golden in color.
Add onions and bell pepper and cook about 5 minutes, stirring frequently until onion is translucent.
Slowly stir in warm stock.
Increase heat to high, stirring until mixtures boils.
Add chicken, remaining ingredients and salt and pepper to taste.
Return to a boil.
Reduce heat to low and simmer about 40 minutes, until mixture is thickened and chicken is cooked through.
Enjoy.
And yes....Low Fat.
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