Kat's Seafood Chicken Gumbo
6 cup fat-free no-salt-added canned
chicken broth
1 can no-salt-added plum tomatoes - (14 1/2 oz) coarsely chopped,
with juice
1 med white onion - (6 oz) finely minced
3 x garlic cloves minced
1 cup chopped celery
1/4 cup chopped parsley
2 x bay leaves
1 tsp crushed dried oregano
1 tsp crushed dried thyme
1 lb raw medium shrimp peeled, deveined
4 oz crabmeat
1 cup chopped cooked chicken
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper - (to 1/2) or to taste
1 lb fresh okra tops and stems
removed, cut into rings
2 cup cooked long-grain rice
Chopped scallions, including some green for garnish
Tabasco sauce for passing
Method :
Put chicken broth, tomatoes with their juice, onion, garlic, celery, parsley,
bay leaves, oregano, and thyme in a large pot. Bring to a boil; reduce heat and
simmer for 10 minutes. Add shrimp, crabmeat, cooked chicken, Worcestershire, and
cayenne.
Continue to simmer for another 10 minutes. Add okra and cook until okra is
tender, about 5 minutes. Remove and discard bay leaves.
Ladle into soup bowls. Place 1/3 cup of cooked rice on top of each serving and
sprinkle with scallions.
Pass Tabasco separately to sprinkle over the gumbo.
This recipe yields 6 servings.