Chicken, Okra and sausage gumbo (Soups)

 

Makes 8 servings

• 1 broiler-fryer chicken (about 3 pounds)
• 4 cups chicken broth
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 1½ teaspoons salt
• 1 teaspoon leaf thyme, crumbled
• ½ teaspoon pepper
• ½ pound turkey sausage links
• 2 cans (16 ounces each) tomatoes, broken up
• 1 large onion, chopped
• 1 pound okra, fresh or frozen, cut into ½-inch pieces
• 1 cup frozen whole-kernel corn
• ¼ teaspoon liquid red pepper seasoning (Tabasco)

1. Combine chicken, broth, garlic, bay leaf, salt, thyme and pepper in a large Dutch oven or saucepan.
2. Bring to boiling over high heat ; lower heat, cover and simmer 25 minutes or until chicken is tender.
3. Remove chickenwith slotted spoon from broth ; skim fat from broth.
4. When cool enough to handle, remove bones and kin from meat ; discard.
5. Cut meat into bite-size pieces ; leave broth in pan.
6. Meanwhile, cook sausage in small skillet over medium-high heat until brown all over ; drain on paper toweling.
7. When cool enough to handle, cut into ½-inch thick slices.
8. Add tomato, onion and sausage to broth in pan ; cover and simmer 10 minutes.
9. Add okra, corn, liquid red pepper seasoning and reserved chicken ; cover and simmer 10 minutes or until okra is tender.
10. Remove bay leaf.

BON APPÉTIT