Recipe - Quick And Easy Gumbo

1 cup Frozen okra
1 cn (15 or 16oz) chicken broth
1 cn Campbell's chicken gumbo
soup

Put in saucepan and simmer together a few minutes until okra is thawed and
tender. Serve over rice. There is some rice in the chicken gumbo soup, but
I usually fix extra in the electric rice cooker.

When we have fresh okra, I fix it the way my motherinlaw always did. I
slice it thin and stirfry it in a little vegetable oil for about 10
minutes or until all the "slippery stuff" is fried out of it and it is
tender. I don't bread it. If it isn't tender enough by the time it is dried
out, I put it in the oven for a few minutes at 350 degrees to finish it
off.

Posted to TNT Recipes Digest by vergie1@juno.com (Vergie A Ewing) on Apr 3,
1998