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Meals that can be prepared in one pot are a great way to keep the kitchen clean, and free up time for mom to spend with the family. South Carolina makes some of the tastiest Gumbo's this side of the Mason Dixon line and this gumbo is no exception.
Makes 6 servings
2 tablespoons butter or margarine
1 onion small, minced
1 green bell pepper chopped
1 sprig thyme fresh or parsley, minced
4 pounds broiler-fryer chicken
1 pound ham diced
Salt and freshly ground pepper to taste
1 16-ounce can tomatoes chopped (reserve juice)
4 ounces frozen cut okra
1 bay leaf
1 quart chicken broth
4 cups white rice hot cooked See: How to make that perfect pot of rice
Heat butter or margarine in large kettle; add onion, green pepper, and thyme or parsley; sauté until vegetables are limp. Add chicken and ham, sprinkle with salt and pepper, cover tightly, and simmer for 10 minutes. Add tomatoes with juice, okra, bay leaf, and chicken broth. Bring to boil; reduce heat and simmer over low heat for 2 hours, partially covered. Skim fat and discard. Taste for seasoning; add salt and pepper to taste. Serve from soup tureen into soup bowls over a generous portion of rice.
If you'd love to try more South Carolina recipes see : Recipes from a Southern Kitchen.