Chicken Gumbo (3.8 Stars)

LIZ: 5 stars
AMY: 4 stars
Spencer: 2 stars
Carrie: 4.5 stars

8 Servings (2 cups each)

2 cups cooked chicken cut into bite-sized pieces
1 ounce ham, cut into small pieces
1 tablespoon vegetable oil (I used olive oil)
1 medium onion, diced
1 medium green pepper, chopped
2 ribs celery, sliced (I HATE celery, but added because my family likes it)
4 cups no-added-salt chicken broth
16 ounce can no-added salt chunky tomatoes, undrained (I used petite diced)
1/8 teaspoon pepper
2 tablespoons minced fresh parsley
1 Bay leaf (I didn’t add this only because I didn’t have it)
1/2 teaspoon thyme (I used fresh, but dried would work too)
Dash of Worcestershire sauce (I didn’t have any of this either and
substituted hot sauce)
1 cup quick rice, uncooked
1 cup frozen cut okra

In a large stockpot, saute chicken and ham in vegetable oil.  Add all remaining ingredients and bring to a boil.  Cover and reduce heat to simmer for 20 minutes.  Remove bay leaf and serve.  (This can be frozen for later use!)

Calories: 144
Fat: 4g
Cholesterol: 28mg
Sodium: 228mg

I put just a little bit of shredded Swiss cheese on top.  This is a very filling and delicious dish and is very easy to make.

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