Prep Time 25 min
Cook Time 1 Hr
Servings 4 to 6
Difficulty Moderate

Ingredients

  • 1/4 cup Crisco® Pure Canola Oil
  • 1/4 cup all-purpose flour
  • 4 cloves garlic
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 cups chicken broth
  • 2 cups chopped tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried thyme
  • 1 bay leaf
  • 3 cups cooked diced chicken
  • 1 cup cooked cut okra
  • 1 tsp. file powder, or to taste
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • Hot cooked rice

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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 Fat170g
  • Total Fat 19g
  • Saturated Fat 2g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 90mg
  • Sodium 970mg
  • Potassium 0mg
  • Total Carbohydrates 39g
  • Dietary Fiber 4g
  • Sugars 5g
  • Protein 39g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet