Source: dlife

A simple gumbo made with chicken and ham.

Servings

3.0
3 tbsp  vegetable oil 1.0
1 each  small onions 3.0
3 each  medium celery stalks 1.0
1 each  large green bell peppers 1.0
1 cup  garlic cloves, chopped 1.0
1 tsp  black pepper 3.5
3 1/2 tbsp  whole wheat flour 36.0
36 floz  low sodium chicken broth 0.75
0 3/4 cup  canned, crushed tomatoes 0.25
0 1/4 lb  Pork, smoked ham, lean, low sodium 3.0
3 each  chicken thighs 1.0
1 tsp  ground thyme 1.0
1 each  bay leaf 0.125
0.125 tsp  ground red pepper (cayenne) 1.0
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.