Lynn's Chicken Thighs Okra Ham Gumbo
1/2 lb Smoked ham cubed
1 tbl olive oil, (optional)
4 x scallions thinly sliced
(keep white and green parts separate)
1 cup chicken broth
1 tbl Worcestershire sauce
1 tsp dried thyme leaves
2 lrg bay leaves
2 lrg celery ribs cut 1/2" slices
1 lrg green bell popper seeded, diced
3/4 lb fresh okra trimmed, and
cut into 1" chunks
(or a 10-oz package frozen sliced okra, any ice crystals
rinsed away)
3 lb skinless chicken thighs well trimmed
(or 2 1/2 lbs boneless skinless chicken, cut into 1"
pieces)
1 can diced tomatoes - (15 oz), with liquid
(or stewed whole tomatoes, coarsely chopped)
1 x garlic clove - (to 2) pushed through press
1 tbl file powder - (to 2)
(or cornmeal or quick-cooking polenta)
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup chopped fresh parsley
Tabasco sauce, to taste
Method :
Over medium-high heat add oil, cook the sliced scallion whites, stirring
frequently, for about 1 minute. Add the broth and take care to scrape up any
browned bits sticking to the bottom of the cooker. Add the Worcestershire,
thyme, bay leaves, celery, green pepper, okra, chicken, and half of the browned
sausage. Pour the tomatoes on top. Do not stir.
Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat
just enough to maintain high pressure and cook for 4 minutes for chopped
boneless chicken or 12 minutes for whole thighs. Quick-release the pressure.
Remove the lid, tilting it away from you to allow excess steam to escape.
Remove the bay leaves. Stir well as you add the ham and garlic. If the stew is
too thin, sprinkle on the file or other thickener while stirring. Bring to a
boil, then lower the heat to medium and simmer until the stew has thickened a
bit and the garlic has lost its raw edge, about 3 minutes. Add salt and pepper.
Stir in the scallion greens and parsley just before serving. Pass the Tabasco
sauce at the table.
This recipe yields 6 servings.
Tip: If you can find only whole frozen okra, allow it to thaw slightly and then
cut into 1-inch chunks. If you're an okra lover and have bought a 16-ounce
package, feel free to use all of it
Variations:
o Chicken Gumbo with Poultry Sausage: Instead of andouille, use a sliced smoked
turkey or chicken sausage. You'll probably need to use 1 to 2 tablespoons of oil
for the browning stage.
o Chicken Creole: Omit the okra. Instead of sausage, use 1/2 pound smoked
country ham, cut into 1/2-inch cubes. Omit browning the ham and cook the
scallion whites in olive oil.