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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 1. In large Dutch oven, melt shortening over low heat; add flour and
cook, stirring, until brown, about 10 minutes (do not hurry; if flour
burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about
5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover
and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
| Ingredients:
2 Tablespoon(s) vegetable shortening
2 Tablespoon(s) flour,all-purpose
2 onions,finely chopped
1 green bell pepper,fine chop
5 Cup(s) warm chicken broth
8 tomatoes,peeled/chopped
1/2 Pound(s) cut into 1/4 inch pieces okra
1/2 Cup(s) uncooked rice
2 ribs celery,chopped
1/2 pepper
1/4 Teaspoon(s) thyme
1 bay leaf
1 broiler-fryer chicken,cooked |
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