1 chicken breast, diced
2 tablespoons bacon fat
1 green bell pepper, diced
3 stalks celery, diced
1 quart (4 cups) chicken broth
2 cups canned tomatoes
Salt and white pepper
1/3 cup uncooked white rice
1 cup cooked sliced okra
3 tablespoons chopped parsley
In a large skillet saute diced chicken in bacon fat until pieces become firm, but not brown; remove chicken and place in crockpot.
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Saute green pepper and celery until translucent, but not brown, and add to chicken in crockpot. Add broth or stock, tomatoes, salt and pepper. Cover crockpot; set to LOW and cook for 4 to 6 hours or until chicken is tender. Add rice and okra during last hour of cooking.
Serve gumbo garnished with parsley.
Serves 4 to 6.
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