Name: Chicken and Ham Gumbo
Ingredients: 1 T oil; 1 lg onion, finely chopped; 1 garlic clove, finely chopped; 1 sweet red pepper, finely chopped; 2 T flour, toasted; 1 cn chicken broth, reduced-salt; 3/4 pound chicken breast, skinned/boned, cut into 1" pieces; 3 ounce diced ham; 1 cn tomatoes, drained and chopped; 1 bay leaf; 1/2 ts leaf thyme, crumbled; 1/4 ts ground black pepper; 1/8 ts ground hot red pepper; 1 pk frozen cut okra, thawed; 1 1/2 c plain cooked rice

Chicken and Ham Gumbo

Ingredients

1 T oil
1 lg onion, finely chopped
1 garlic clove, finely chopped
1 sweet red pepper, finely chopped
2 T flour, toasted
1 cn chicken broth, reduced-salt
3/4 pound chicken breast, skinned/boned, cut into 1" pieces
3 ounces diced ham
1 cn tomatoes, drained and chopped
1 bay leaf
1/2 ts leaf thyme, crumbled
1/4 ts ground black pepper
1/8 ts ground hot red pepper
1 pk frozen cut okra, thawed
1 1/2 c plain cooked rice

Instructions

Yield: 4 servings. To toast flour, preheat oven to very hot (500F). Line a small cookie sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Saute for 2 minutes. Add the sweet red pepper, saute for 2 minutes. Stir in the flour until mied. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra, simmer for 10 minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl.