Source: dlife

A simple gumbo made with chicken and ham.

Servings

3 tbsp vegetable oil
1 small onions , chopped
3 medium celery stalks , chopped
1 large green bell peppers , chopped
1 cup garlic cloves, chopped , minced
1 tsp black pepper
3.5 tbsp whole wheat flour
36 floz low sodium chicken broth (up to 43 1/2 oz)
0.75 cup canned, crushed tomatoes
0.25 lb Pork, smoked ham, lean, low sodium , cut into ½-inch pieces
3 chicken thighs , skinless (3/4 lb)
1 tsp ground thyme
1 bay leaf
0.12 tsp ground red pepper (cayenne)
1 tbsp chopped parsley

1 Heat oil in soup pot over medium heat, and add onion, celery, bell pepper, garlic, and black pepper.
2 Cover, and cook just until vegetables begin to soften, 5 to 6 minutes.
3 Stir in flour, and cook 3 minutes, stirring frequently.
4 Gradually stir in 2 ½ cans of broth, and bring to simmer.
5 Add tomatoes, ham, chicken, thyme, bay leaf, and red pepper.
6 Partially cover, and cook until chicken is tender, 25 to 35 minutes, adding remaining broth as necessary if gumbo is too thick.
7 Remove from heat, transfer chicken to plate, and let cool slightly.
8 Cut into bite size pieces, discarding bones, and return to pot.
9 Reheat briefly, and stir in parsley.
10 Remove bay leaf before serving.

A lovely easy to make dish everyone will love.