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HEARTY CHICKEN GUMBO




List of Ingredients



• 1 TABLESPOON FLOUR
  
• 1 1/2 TEASPOONS BUTTER
  
• 5 OUNCES SKINLESS, BONELESS CHICKEN BREASTS, DICED
  
• 8 MEDIUM SCALLIONS CHOPPED
  
• 1 MEDIUM CELERY STALK, CHOPPED
  
• 1/2 MEDIUM GREEN BELL PEPPER CHOPPED
  
• 1 GARLIC CLOVE, MINCED
  
• 3/4 CUPS CHICKEN BROTH
  
• 1/2 CUP OKRA, CUT INTO 1/2" PIECES
  
• 1/4 CUP CANNED WHOLE ITALIAN TOMATOES, CHOPPED
  
• 1 OUNCE COOKED BONELESS VIRGINIA HAM, DICED
  
• 1/2 BAY LEAF
  
• 1/2 TEASPOON WORCESTERSHIRE SAUCE
  
• 1/4 TEASPOON DRIED THYME LEAVES
  
• DASH OF FRESHLY GROUND BLACK PEPPER
  
• 1 CUP COOKED LONG GRAIN RICE
  
• HOT RED PEPPER SAUCE TO TASTE
  






Instructions



1. IN A MEDIUM NONSTICK SKILLET, COMBINE FLOUR AND BUTTER, COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY WITH A WIRE WHISK FOR 5 TO 8 MINUTES, UNTIL THE MIXTURE RESEMBLES A DEEP GOLDEN BROWN ( THIS IS YOUR ROUX). TRANSFER TO A SMALL HEAT RESISTANT BOWL AND SET ASIDE.
   
2. IN THE SAME SKILLET, COOK CHICKEN OVER MEDIUM HEAT, STIRRING FREQUENTLY ABOUT 4 TO 5 MINUTES UNTIL BROWNED ON ALL SIDES AND COOKED THROUGH ADDING BUTTER AS NEEDED. REMOVE FROM SKILLET AND SET ASIDE.
   
3. IN THE SAME SKILLET, COMBINE SCALLIONS, CELERY, BELL PEPPER AND GARLIC, COOK OVER MEDIUM HEAT, STIRRING FREEQUENTLY, 3 TO 5 MINUTES OR UNTIL VEGETABLES ARE TENDER. STIR IN BROTH, OKRA, TOMATOES WITH THEIR JUICES, HAM, BAY LEAF, WORCESTERSHIRE SAUCE, THYME AND BLACK PEPPER, BRINGING LIQUID TO A BOIL. COVER AND REDUCE HEAT TO A LOW SIMMER, FOR APPROXIMATELY 10 MINUTES, UNTIL ALL THE FLAVORS ARE BLENDED.
   
4. ADD 2 TABLESPOONS HOT WATER TO THE BROWNED FLOUR MIXTURE ( ROUX )STIRRING UNTIL SMOOTH. STIR INTO BROTH MIXTURE, SIMMER COVERED STIRRING OCCASIONALLY, APPROXIMATELY 15 MINUTES OR UNTIL MIXTURE IS SLIGHTLY THICKENED.
   
5. STIR IN CHICKEN AND SIMMER, STIRRING FREQUENTLY, 1 TO 2 MINUTES OR UNTIL HEATED THROUGH. REMOVE AND DISCARD BAY LEAF.
   
6. DIVIDE RICE EVENLY AMONG SOUP BOWLS, TOP EACH BOWL WITH AN EQUAL AMOUNT OF CHICKEN MIXTURE. SERVE WITH HOT PEPPER SAUCE.