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Recipe by: eutidienne
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See below ingredients and instructions of the recipe
2 T Vegetable shortening 1/2 c Uncooked rice
2 T Flour,all-purpose 2 Ribs celery,chopped
2 Onions,finely chopped 1 t Salt
1 Green bell pepper,fine chop 1/2 t Pepper
5 c Warm chicken broth 1/4 t Thyme
8 Tomatoes,peeled/chopped 1 Bay leaf
1/2 lb Okra,cut into 1/4" pieces 1 Broiler-fryer chicken,cooked
1. In large Dutch oven, melt shortening over low heat; add flour and
cook, stirring, until brown, about 10 minutes (do not hurry; if flour
burns, roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about
5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover
and cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
Submitted By MICHAEL ORCHEKOWSKI On 10-12-94
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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