HEAT oil over low heat in Dutch oven or saucepot. Sprinkle in flour slowly, stirring constantly. Cook over low heat, stirring often, about 10-15 minutes or until a rich brown color.
ADD garlic, onions, celery and green pepper. Cook 5 to 8 minutes or until soft. Stir in chicken broth, tomatoes, oregano, thyme and bay leaf. Heat until just beginning to boil. Simmer 30 minutes, stirring often. Remove bay leaf.
STIR in cooked chicken, okra, file powder, salt and pepper. Simmer gently over low heat for 10 minutes, stirring often. Serve over cooked rice.
Serving Size (1/4 of recipe), Calories 490 (Calories from Fat 170), Total Fat 19g (Saturated Fat 2.5g, Trans Fat 0g), Cholesterol 90mg, Sodium 970mg, Total Carbohydrate 39g (Dietary Fiber 4g, Sugars 5g), Protein 39g; Percent Daily Value*: Vitamin A 20%, Vitamin C 60%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.
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