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Louisiana Chicken Gumbo

  • 80minutes
  • 499calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsNatrium, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup flour

  2. 1 teaspoon salt

  3. 1 (3 lb) chicken , cut into 8 pieces

  4. 1/4 cup vegetable oil

  5. 1 1/2 cups onions , chopped

  6. 1 cup celery , chopped

  7. 1 cup green onion , chopped

  8. 3 garlic cloves , pressed

  9. 1 quart chicken broth

  10. 1 (14 1/2 ounce) can diced tomatoes

  11. 1 bay leaf

  12. 2 teaspoons pepper sauce, Original TABASCO brand 1 (10 ounce) package frozen whole okra

  13. hot cooked rice

Instructions Jump to Ingredients ↑

  1. Combine flour and salt in a plastic or paper bag.

  2. Add chicken pieces, close bag, and shake to coat well.

  3. Heat oil in a large, heavy Dutch oven over medium-high heat.

  4. Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.

  5. Remove chicken from pot and set aside.

  6. Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.

  7. Return chicken to pot.

  8. Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.

  9. Add okra and cook 10 minutes longer.

  10. Serve in bowls and top each serving with a scoop of rice.

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