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CHICKEN and HAM GUMBO
Yield: 4 servings
1 T oil
1 lg onion, finely chopped
1 garlic clove, finely chopped
1 sweet red pepper, finely chopped
2 T flour, toasted
1 cn chicken broth, reduced-salt
3/4 lb chicken breast, skinned/boned, cut into 1" pieces
3 oz diced ham
1 cn tomatoes, drained and chopped
1 bay leaf
1/2 ts leaf thyme, crumbled
1/4 ts ground black pepper
1/8 ts ground hot red pepper
1 pk frozen cut okra, thawed
1 1/2 c plain cooked rice
To toast flour, preheat oven to very hot (500F). Line a small
cookie sheet with foil, turning up the foil edges. Spread the flour
in a thin layer over the foil. Bake for 8 to 10 minutes, stirring
occasionally, until light brown. Cool.
Heat the oil in a large nonstick saucepan over medium heat. Add
the onion and garlic. Saute for 2 minutes. Add the sweet red
pepper, saute for 2 minutes. Stir in the flour until mied. Stir
in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme,
black pepper and hot red pepper. Bring to a boil. Lower the heat
and simmer for 20 minutes. Add the okra, simmer for 10 minutes.
Ladle into soup bowls. Add 1/3 cup rice to each bowl.
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Gumbo 13