We got some of these little guys in our Bountiful Basket this week.

I’ve never cooked with okra before, and I was a little worried about figuring out how to use this veggie in a way that my family would like. While hunting arounfd on food.com, I found a recipe that looked perfect. The best part was that I already had EVERY ingredient ready to go in the fridge. How often does THAT happen? Here’s the recipe I’m making for dinner tonight:

Chicken Gumbo Soup
Ingredients:
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
(I also added a carrot)
4 cups chicken stock
1 (16 oz) can diced tomatoes, undrained
2 tsp salt
1/3 cup green peppers, diced
1/3 cup long grain brown rice, uncooked (I used 3/4 cup cooked brown rice I had in the fridge)
1 cup okra
2 Tbsp parsley, chopped
1 bay leaf
1 dash Worcestershire sauce

Method:
Put all ingredients in a stock pot.
Bring to a boil.
Reduce heat and simmer until all veggies are tender.
Remove bay leaf.
Serve with crusty bread.

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Lindsay

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