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LOCATION: Recipes >> Cajun >> Gumbo 05

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Chicken Gumbo (serves 4 as a light lunch)

1oz butter or 1 tablespoon oil
1.5 lb chicken joints
4oz chopped gammon
1 lb okra (or courgette) washed, topped, tailed and chopped
14oz can tomatoes
8oz onions peeled and thinly sliced
5oz green pepper deseeded and chopped
1 tablespoon chopped parsley
1 large bay leaf
2 teaspoons salt
2 teaspoons ground coriander
1 teaspoon turmeric
8 tablespoons cooked rice (2 tablespoons per person)

In a large pan, fry the chicken and gammon in the butter or oil
until brown. Add all the other ingredients, except the rice, and
simmer (covered) for 3/4 to 1 hour. If it looks a bit dry then add
a small amount of water. Remove the chicken pieces, cut the meat
from the bones, cut the meat into small pieces and return it to
the pot. Thicken with cornflour if you like a thick sauce. Put a
spoonful of cooked rice in the bottom of each soup bowl and pour
on the gumbo. Decorate with a sprig of parsley. A couple of cloves
of crushed garlic can also be added to this recipe if you're a
garlic fan.

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