 | | Directions |
- In a large heavy pan, heat oil and add onion, garlic, celery, sweet pepper, and okra, cooking until tender, or about 3-4 minutes.
- Stir in the fresh and canned tomatoes, cubed chicken, broth, pepper, hot sauce, Creole seasonings and salt. Cook over medium heat, uncovered for 30 minutes. Remove from heat and add filè powder.
- Gumbo can be served over cooked rice or pasta.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Container: dutch oven
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 cups cooked chicken, cubed |
| - | | 1 small onion, chopped |
| - | | 2 cloves garlic, minced |
| - | | 1/2 cup celery, chopped |
| - | | 1/2 cup green bell pepper, chopped |
| - | | 10 ounces frozen okra, sliced |
| - | | 14 ounces chicken broth, ready to serve |
| - | | 15 ounces diced tomatoes with green chilies |
| - | | 2 tomatoes, fresh |
| - | | 1 teaspoon Creole seasoning |
| - | | ground black pepper, to taste |
| - | | 1/4 teaspoon salt |
| - | | 1/2 teaspoon filè powder (opt.) |
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