Tuesday, June 17, 2008

Spicy Chicken Gumbo

This is one of my favorite soups. I usually make it on the stovetop but decided to make it in the crockpot today.

First, boil 1 whole chicken, cut up.
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Then prep. the following vegetables.
1 onion, sliced
2 cloves garlic, minced
1 green pepper, diced.

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Saute in a skillet with 4 Tbsp. olive oil.


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Blend in 2 Tbsp. flour. Cook and stir over low heat until the vegetables are tender.


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Meanwhile, I cut up 2 cups of okra. You can used frozen okra to save a step.

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I placed the following in the crockpot.
Cooked vegetables
Okra
2 (14 oz.) cans of diced tomatoes
1 (6 oz.) can tomato paste
3 cups of broth (I used the broth from the cooked chicken)

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Next get your spices out and add it to the soup mix.
1 1/2 T. salt
1/4 t. pepper
1 1/2 T. Worcestershire Sauce
1/8 t. ground cloves
1/2 t. chili powder
pinch dried basil
1 bay leaf
1/3 cup fresh parsley, chopped

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Shred or dice the cooked chicken and add to the gumbo.

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Cook on low for 6 hours. Serve over rice if desired. This thickens as it cooks.

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Enjoy!