Pass warm biscuits, or stick with tradition and mound some cooked white rice in the center of each bowl of soup. For a nice go-with, toss shredded lettuce with artichoke hearts, sliced mushrooms and creamy buttermilk dressing. Stay with the southern theme by ending with pecan pie.
Recipe information
Yield
2 Servings; Can Be Doubled
Ingredients
2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup sliced frozen whole okra
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can diced tomatoes
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 teaspoon dried thyme
3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)
Preparation
Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.
