Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
30 mL (2 tbsp) unsalted butter or margarine
30 mL (2 tbsp) all-purpose flour
1 medium-size yellow onion, finely chopped
1 medium-size stalk celery, finely chopped
1 medium-size sweet green pepper, cored, seeded, and finely chopped
2 cloves garlic, minced
500 mL (2 cups) canned crushed tomatoes
500 mL (2 cups) canned chicken broth
2 mL (1/2 tsp) each salt and black pepper
1 package (284 g/10 oz) frozen sliced okra, unthawed
454 g (1 lb) skinned and boned chicken breasts, cut into 1 cm (1/2 in) cubes
325 mL (1-1/3 cups) quick-cooking white rice
Place the butter in a microwave-safe 500 mL (2 cup) measure, cover with wax paper, and microwave on High for 35 to 40 seconds. Blend in the flour, cover with wax paper, and microwave on High, without stirring, until golden brown — 3 to 4 minutes. Transfer to an ungreased microwave-safe 3 L (3 qt) casserole and mix in the onion, celery, green pepper, and garlic.
Cover with the lid and microwave on High until the onion, celery, and green pepper are limp — about 5 minutes — stirring once midway. Mix in the tomatoes, stock, salt, and black pepper, cover, and microwave on High for 5 minutes, stirring once midway. Add the okra and chicken.
Cover and microwave on high until the okra is just cooked and the chicken is no longer pink on the inside — 10 to 12 minutes — stirring every 4 minutes to break up the okra. Meanwhile, cook the rice according to package directions. To serve, spoon a mound of rice into 4 soup bowls and ladle the steaming gumbo on top.
Imported on 2011-01-20 16:41:26 — Original ID:297