Chicken Gumbo....Quick

Browsing the October issue of "Cooking Light" I happened upon a recipe for a "speedy" chicken gumbo.  The original recipe looked delicious, but I had to bump it up a bit and make it my way.  I am sure it is not quite as light.

Quick Chicken Gumbo

(about 4 servings)

2 chicken breast, bone in and skin on, roasted and shredded

3 tbsp flour

2 1/2 tbsp canola oil

1/2 tbsp butter

1/2 large onion, diced

1/2 green bell pepper, diced

3 stalks celery, chopped

2 cloves garlic, minced

 2 1/2 cups chicken broth (more if needed)

1 cup okra, sliced
(defrosted if frozen)

1 tsp Cajun seasoning

1/2 tsp Louisiana pepper sauce

3 green onions, chopped

salt and pepper to taste

2 cups cooked rice

(cooked with a bay leaf)

Heat cast iron skillet on medium.  Add flour, oil and butter to skillet stirring continuously until roux is caramel colored. (about 25 minutes)

Add onion, bell pepper and celery.  Cook for about 4 minutes, add garlic and cook for another 2 minutes or until vegetables are just tender.

Add broth, chicken, okra, Cajun seasoning and pepper sauce.

Stir in chicken and okra cooking until thoroughly heated.

Salt and pepper to taste.

Serve over 1/2 of rice.

(A little bit of information on a roux:  the darker the roux the thinner the broth.  The starch will break down the longer it is cooked.  I like my gumbo on the brothy side.)

Bon Appetit