OK, so technically we can't call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop.
1. Heat a medium saucepan over high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt. Add chicken to pan; cook 3 minutes, stirring once. Remove chicken from pan with a slotted spoon; set aside. Add tomato paste and next 5 ingredients (through bay leaf); cook 6 minutes or until vegetables are tender, stirring frequently. Add stock, okra, and 1 cup water; bring to a boil. Return chicken to pan; stir in rice. Reduce heat, and simmer 9 minutes. Remove pan from heat; stir in parsley.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Go to Full Version of