Chicken Gumbo Soup
Servings
12 Servings
Ingredients
- 1 small yellow onion peeled and finely chopped
- 1 small green pepper seeded and finely chopped
- 1 whole jalapeño seeded and finely chopped
- 3 stalks celery finely chopped
- 2 cup okra washed, trimmed and cut into 3–4 pieces
- 1½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1-2 cloves garlic crushed
- ¼ cup olive oil
- ¼ cup all-purpose flour
- 3 tablespoon tomato paste
- 1 can diced tomatoes
- 8 cup stock
- 1 cup rice
- ½ pound cooked chicken cut into ½-inch | 1 cm cubes
Instructions
- Over medium heat, sauté the onion, pepper, jalapeño, celery, okra, salt, pepper, chili powder and garlic in olive oil for 5 to 7 minutes. The vegetables should wilt but not brown.
- Add the flour and cook for 2 to 3 minutes, stirring constantly.
- Add the tomato paste, diced tomatoes and stock. Cover and bring to a boil, then reduce the heat to medium-low and simmer for 25 minutes.
- Add the rice and simmer for another 15 minutes.
- Add the cooked chicken, and simmer until the chicken is heated through and the rice is tender.