Spicy Chicken Gumbo

Sauté in a large, heavy pan:

1/4 cup olive oil

2 onions, diced

2 cloves crushed, fresh garlic

1 green pepper, diced

Blend in:

2 Tablespoons flour

Cook and stir over low heat until vegetables are tender.

Add:

2 1/2 cup tomatoes or 2 cans of diced tomatoes

2 cups sliced fresh or frozen okra

2/3 cup tomato paste

3 cups chicken stock or broth

1 1/2 teaspoon salt

1/4 teaspoon pepper

1 1/2 teaspoon Worcestershire Sauce

1/8 teaspoon ground cloves

pinch dried basis

1 bay leaf

 

Simmer 1 hour.  Prepare cooked rice and 1/3 cup chopped parsley

Add to Gumbo:

2-3 cups cooked chicken, diced

Optional additions:

2-3 cups smoked sausage

2 cups of corn, fresh, canned or frozen

Simmer briefly.  To serve, combine cooked rice with chopped parsley and mound rice in center of soup bowls using an ice cream scoop or large spoon.  Ladle hot gumbo over rice.