Chicken Gumbo Soup (West Indian)
- 1 1/2 quarts chicken stock, seasoned
- 6-8 okras, thinly sliced
- 1/4 onion, cut in pieces
- 2 tsps butter
- 3 tomatoes, cut in pieces
- 1 carrot, sliced in strips
- 2 ears of corn, scored and scraped from the cob
- Pieces of cooked chicken
Cook the sliced carrot in a small amount of water, letting the water boil down.
In a covered saucepan, simmer together the okras, onion and butter for 15 minutes (be patient, you rascal). Add the tomatoes and cook until soft. Add the cooked carrot and carrot liquid.
Put the vegetables in the chicken stock and cook until all are tender.
Fifteen minutes before serving, put in the corn. Finally, add the chicken. Heat almost to boiling. Serve.
In a covered saucepan, simmer together the okras, onion and butter for 15 minutes (be patient, you rascal). Add the tomatoes and cook until soft. Add the cooked carrot and carrot liquid.
Put the vegetables in the chicken stock and cook until all are tender.
Fifteen minutes before serving, put in the corn. Finally, add the chicken. Heat almost to boiling. Serve.
Submitted by Feb 16, 2010
15 min
30 min
45 min