1 (10-ounce) package frozen chopped onion, celery, and pepper blend
5 (14 1/4-ounce) cans no-salt-added chicken broth
2 teaspoons salt-free Creole seasoning
1 teaspoon pepper
1/2 teaspoon salt
3 1/2 cups chopped cooked chicken (skinned before cooking and cooked without salt)
1 (10-ounce) package frozen sliced okra, thawed
4 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Place flour in a 15- x 10- x 1-inch jellyroll pan. Bake at 400° for 10 to 15 minutes or until flour is caramel colored, stirring every 5 minutes. Set aside.
Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add vegetable blend; saute until tender. Sprinkle with browned flour; stir in broth. Add Creole seasoning, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes. Add chicken and okra; cook 20 minutes. Serve over rice.