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QUICK CHICKEN GUMBO Recipe

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This recipe for QUICK CHICKEN GUMBO, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carol Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 T. olive oil
1 skinless, boneless chicken breast
1/3 C. low-sodium, fat-free chicken broth
˝ medium yellow onion, diced small
˝ green bell pepper, diced small
1/8 tsp. minced garlic
˝ (14 1/2-ounce) can stewed tomatoes
˝ T. Creole or Cajun seasoning
˝ (10-ounce) package frozen cut okra, thawed
1/8 tsp. hot sauce
1 tsp. gumbo filé powder (optional)

Directions:
Directions:
Cut raw chicken into strips or cubes. Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté garlic, onion, and bell pepper, stirring often, until onion is translucent, about 3 minutes. Season chicken with salt and pepper to taste and add to skillet. Give pan a good shake every now and then to sear chicken on all sides, about 3 to 5 minutes. Add broth, tomatoes with their liquid, and okra. Stir to break up the okra, then cover, reduce heat, and simmer 8 minutes or until everything is heated through and slightly thickened. Stir in hot sauce and season to taste. If you want a thicker gumbo, turn off the heat and add the gumbo filé powder (ground sassafras leaves—traditional to Cajun cooking) and stir for another 1 to 2 minutes. If gumbo becomes too thick, thin to taste with additional chicken stock or hot water.

 

 

 

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