| 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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