We are having cool weather here in Tampa FL. so, I decided to get out my recipe box and see what kind of recipes I had for cool weather. I came across a recipe that I have had for some time and wanted to share the recipe with you. It is very is to make and you can also use your crock pot too. So, ladies grab your aprons and we will do some cooking! Here we go!
3 tablespoons vegetable oil
1 small onion, chopped
3 celery ribs, chopped
1 large green bell pepper, chopped
1 garlic clove, minced
3 1/2 tablespoons all-purpose flour
2 1/2 cans (14 1/2 ounces each) reduced sodium chicken broth
3/4 cup crushed tomatoes
1/4 pound boneless smoked ham, cut into 1/2″ pieces
3 skinless chicken thighs about (3/4 pound)
1 teaspoon dried thyme
1 bay leaf
1/8 teaspoon ground red pepper
1 tablespoon chopped parsley
Now I am going to tell you how to put this all together.
Heat the oil in a soup pot over medium heat and then add the onion, celery, green pepper,garlic and black pepper. Cover and cook just until the vegetables begin to soften, maybe cook for about 5 to 6 minutes. Stir in the flour and cook, making sure to stir frequently, for about 3 minutes. Next, slowly stir in the 2 1/2 cans of broth and then bring it to a simmer.
Add the tomatoes, ham, chicken, thyme, bay leaf, and ground red pepper. Cook until the chicken is tender, about 25 minutes. Add the remaining broth if needed. For example, if the gumbo is to thick. Remove from heat and transfer the chicken to a plate, and cool slightly. Then cut into bite-sized pieces and return to pot.
Here are some tips:
I have made some substitutions to this recipe. (1) I use boneless chicken breast in place of chicken thighs. (2) Kielbasa in place of ham. (3) add 1 box (10 ounces) frozen okra.
The recipe makes about 6 serving.
I hope ladies that you had fun cooking with me today!