Louisiana Tomato Rice Gumbo
|Boned chicken breasts||1 , cut into pieces (Whole Ones)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen okra||10 Ounce, thawed and sliced (1 Package)|
|Canned crushed tomatoes||16 Ounce (1 Can)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Bay leaf||1 Small|
|Thyme leaves||1⁄8 Teaspoon|
|Raw shrimp||1⁄2 Pound, cleaned|
|Rice||1 1⁄3 Cup (21.33 tbs), uncooked|
Cook and stir chicken in hot margarine in large skillet until lightly browned.
Stir in onion, green pepper, celery and garlic; cook until tender.
Add okra, tomatoes, broth and seasonings.
Bring to a boil.
Reduce heat; cover and simmer 5 minutes, stirring occasionally.
Add shrimp and cook 5 minutes.
Remove bay leaf.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.