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Okra, Chicken, and Crab Gumbo with Rice



  • Prep Time: N/A
  • Cooking Time: N/A

Okra, Chicken, and Crab Gumbo with Rice

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Put the onion, scallion, bell pepper, celery, okra, garlic, and parsley in
a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and
slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and
bring to a boil, then reduce to a simmer. Add the crab and the chicken,
cover the pot, and continue simmering for 30 minutes.

TO SERVE: Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in
the center of each. Serve immediately.

NOTE: Since the roux is made before you start the gumbo (always be sure
that it is), there are no tricks to getting this right. The preparation is
as simple as it sounds and as delicious as some far more complicated
preparations.

Ingredients:

1/2 c Onion; chopped
1/4 c Scallion; chopped
1/4 c Green Bell Pepper; chopped
1/4 c Celery; chopped
1/4 c Okra; sliced
1 Clove Garlic; minced
1 ts Fresh Parsley; minced
2 tb Dry Brown Roux
2 c Water
1 Bay Leaf
1/4 ts Thyme
1/4 ts Black Pepper
1 pn Cayenne
1 Blue Crab; cleaned &
-quartered
4 oz Cooked Chicken Breast; cut
-nto 1/2" cubes
1 c Hot Rice; cooked

Serves:

2 Servings
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