Feeding four ever-hungry kids and a husband during busy times isn’t always easy. I’ve said before that the crock pot reigns queen around Morning Glory Lane, and during Christmas time, I sometimes have two of them going at once. Prep time also has to be minimal for me as I usually don’t have a lot of extra time in the morning before heading out the door. This gumbo is a favorite, it will be on our table soon…
Chicken and Ham Gumbo
1 1/2 1bs. boneless, skinless chicken thighs, chopped
1 Tbsp. oil
10 oz. package of frozen okra
1 cup chopped ham (use leftovers, deli meat, even canned)
2 medium-sized green peppers, chopped
3 (10 oz.) cans cannellini beans, drained
6 cups chicken broth
2 (10 oz) cans diced tomatoes with green chilies (or just use reg. tomatoes and add a small can of chopped green chilies)
Salt and pepper to taste, if desired
1/2 cup rice, uncooked (you can omit this if you don’t have any or don’t like rice)
1 Tbsp. chopped cilantro
Cook chicken in oil until done (you can do this the night before and store in refrigerator). Rinse the okra in hot water so that it does not stick together. Combine all but cilantro in the crock pot. Cook on low 6 – 8 hours, or high for 3-4. Add cilantro just before serving.
Come on in and sit a spell – the tree is lit and the soup’s a bubblin’,
Elizabeth
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