Recipe - Chicken And Ham Gumbo

1 tablespoon Oil
1 lg Onion; finely chopped
1 Clove garlic; finely chopped
1 Sweet red pepper; finely
chopped
2 tablespoon Flour; toasted *
1 cn Chicken broth; reducedsalt
Three fourths pound Skinless boneless chicken
breasts; cut into 1" pieces
3 ounce Diced ham
1 cn Tomatoes; drained & chopped
1 Bay leaf
One half teaspoon Leaf thyme; crumbled
One fourth teaspoon Ground black pepper
1/8 teaspoon Ground hot red pepper
1 pack Frozen cut okra; thawed
1 One half cup Plain cooked rice

*NOTE: To toast flour, preheat oven to very hot (500F). Line a small cookie
sheet with foil, turning up the foil edges. Spread the flour in a thin
layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until
light brown. Cool.

Heat the oil in a large nonstick saucepan over medium heat. Add the onion
and garlic. Saute for 2 minutes. Add the sweet red pepper, saute for 2
minutes. Stir in the flour until mied. Stir in the broth. Add the chicken,
ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a
boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10
minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl.
Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Feb 02, 1998