Chicken Gumbo

Chicken Gumbo

From the kitchen of Florence Poe

1 chicken, boiled, deboned and cut up (conserve the broth)

1 c. tomatoes

2 c. corn

2 c. sliced okra

2 stalks celery, diced

1 bell pepper, diced

1 onion, diced

Salt, pepper and garlic to taste

Place all of the ingredients except the chicken in a large pot and cook until the celery and peppers are tender. Then, add the chicken and cook until the chicken is heated through. This recipe is good served over rice.

Recipe note: Adding a can of small shrimp or whatever leftover meats you may have to the chicken is also good.

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