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Print this Recipe    Gumbo 11

Okra, Chicken, & Crab Gumbo with Rice
Servings: 2

1/2 c onion chopped
1/4 c scallion, chopped
1/4 c chopped green bell pepper
1/4 c celery, chopped
1/4 c okra, sliced
1 garlic clove, minced
1 ts minced fresh parsley
2 T dry brown roux
2 c water
1 bay leaf
1/4 ts thyme
1/4 ts pepper, black
pinch cayenne
1 blue crab, cleaned and quartered
4 oz chicken breast, cooked, cut into 1/2" cubes
1 c rice, cooked

Put the onion, scallion, bell pepper, celery, okra, garlic, and
parsley in a saucepan and cook while stirring for 5 minutes. Stir
in the dry roux and slowly blend in the water. Add the bay leaf,
thyme, pepper, and cayenne and bring to a boil, then reduce to a
simmer. Add the crab and the chicken, cover the pot, and continue
simmering for 30 minutes.

Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in
the center of each. Serve immediately.

Since the roux is made before you start the gumbo (always be sure
that it is), there are no tricks to getting this right. The
preparation is as simple as it sounds and as delicious as some far
more complicated preparations.


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