| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Dutch | Ethnic, Soups | 6 | Servings |
INGREDIENTS
| 2 | tb | Vegetable shortening |
| 2 | tb | Flour,all-purpose |
| 2 | Onions,finely chopped | |
| 1 | Green bell pepper,fine chop | |
| 5 | c | Warm chicken broth |
| 8 | Tomatoes,peeled/chopped | |
| 1/2 | lb | Okra,cut into 1/4" pieces |
| 1/2 | c | Uncooked rice |
| 2 | Ribs celery,chopped | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Thyme |
| 1 | Bay leaf | |
| 1 | Broiler-fryer chicken,cooked |
INSTRUCTIONS
1. In large Dutch oven, melt shortening over low heat; add flour and cook, stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux is ruined). 2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes. 3. Slowly add warm broth; stir until broth reaches a boil. 4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf; bring to a boil. 5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes. 6. Stir and cook, covered, 20 minutes longer. From: Michael Orchekowski (Home_Cooking) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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