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Cajun and Creole   -   Easy Chicken Gumbo   adapted from Betty Crockers New International Cookbook

Description
Ingredients
  • 1/3 Cup butter -- melted
  • 16 Ounces okra -- chopped
  • 1 onion -- chopped
  • 1 green pepper -- chopped
  • 28 Ounces tomato -- canned
  • 8 Cups clear chicken broth
  • salt and pepper -- to taste
  • 1 bay leaf
  • 3 Cups chicken -- cooked
  • 2 Tablespoons parsley
  • 6 Cups rice -- hot, cooked
  • hot sauce -- to taste
  • 2 dashes worcestershire sauce
Directions Saute the okra, onions and pepper in the butter until tender. Add the remaining ingredients except rice. Cook uncovered 15 minutes, or more if desired. Remove bay leaf and serve in soup bowls over rice.
Serves 12
Time to Make 0:00



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