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Chicken - vegetable gumbo

Yield: 8 Servings

Ingredients:

• 2/3 c OKRA PODS
• 1 c COARSELY CHOPPED ONIONS
• 1 ts DRIED ITALIAN SEASONING
• 1/2 c CELERY CHOPPED
• 1/2 c CHOPPED GREEN PEPPER
• 1/4 ts GARLIC POWDER
• 2 cn WHOLE TOMATOES *
• 10 1/2 cn CHICKEN BROTH
• 1/2 c DRY SHERRY
• 1 ts CHICKEN FLAVORED BOUILLON
• 1/4 ts SALT
• 1/4 ts PEPPER
• 2 c CUBED CHICKEN BREASTS ** * WHOLE SALT FREE CANNED TOMATOES CHOPPED UNDRAINED ** ABOUT
• 1 LB. OF CHICKEN

Instructions:

SKINNED BONED FULLY COOKED ----------------------------------------------------- ~------------- ~ REMOVE TIPS AND STEMS FROM OKRA CUT INTO 1/4 INCH SLICES. SET ASIDE FOR LATER. COAT A LARGE KETTLE WITH COOKING SPRAY AND HEAT TO MEDIUM HIGH HEAT. ADD ONIONS CELERY PEPPERS AND GARLIC. COOK FOR 5 MINUTES. ADD ALL REMAINING INGREDIENTS EXCEPT FOR THE CHICKEN AND COOK FOR ABOUT 1 HOUR OR UNTIL THE VEGETABLES ARE TENDER. ADD CHICKEN; STIR WELL. REMOVE FROM HEAT; COVER AND LET STAND FOR 5 MINUTES. --- ~-- PROTEIN 15.2 / FAT 2.3 / CARBOHYDRATE 11.4 / CHOLESTROL 36 / IRON 1.7 / SODIUM 233 / CALCIUM 81

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