Okra Chicken and Crab Gumbo with Rice

1/2 c Onion - chopped
1/4 c Green onion - chopped
1/4 c Green bell pepper - chopped
1/4 c Celery - chopped
1/4 c Okra - sliced
1 Garlic clove - minced
1 ts Parsley - fresh, minced
2 tb Dry brown roux - (see recipe)
2 c Water
1 Bay leaf
1/4 ts Thyme
1/4 ts Black pepper - freshly ground
pn Cayenne
1 Gumbo - (blue crab) - cleaned and quartered
4 oz Chicken breast - cooked, cut into 1/2" cubes
1 c Rice - hot, cooked (no oil or salt added)

Put the onion, breen onion, bell pepper, celery, okra, garlic, and parsley in a saucepan and cook while stirring for 5 minutes. Stir in the dry roux and slowly blend in the water. Add the bay leaf, thyme, pepper, and cayenne and bring to a boil, then reduce to a simmer. Add the crab and the chicken, cover the pot, and continue simmering for 30 minutes.

TO SERVE: Spoon the gumbo into warm soup bowls and top with 1/2 cup rice in the center of each. Serve immediately.

Okra Chicken and Crab Gumbo with Rice printer friendly version located here. (Just the recipe. Nothing else.)
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