Chicken Gumbo

Ingredients

• 3/4 cup flour
• 4 skinned chicken breast halves
• 2 qt. water
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
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• 3 cloves garlic, minced
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• 2 tsp. creole seasoning
• 1/2 tsp. salt
• 1 1/2 Tbsp. reduced-sodium Worcestershire sauce
• 1 tsp. hot sauce
• 2 packages. frozen cut okra, thawed
• 3 1/3 cups hot cooked rice

Directions

Place flour in a 10 inch cast-iron skillet. Bake at 400 degrees F for 1 hour or until very dark brown, stirring every 10 minutes. Remove skillet from oven and set aside.combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender. Remove chicken and broth from Dutch oven and set aside.combine onion, green pepper, celery, garlic, and 1/3 cup chicken broth in Dutch oven. Cook over medium heat 10-12 minutes or until vegetables are tender. Add browned flour and 1 cup chicken broth; stir until blended. Gradually stir in remaining broth; add green onions and next 7 ingredients. Remove chicken from bones, and chop into bite-size pieces; add to Dutch oven. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Serve gumbo with rice.

By Robin from Washington, IA