Free Recipe Okra Gumbo (Chitwood)
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Okra Gumbo (Chitwood) Recipe
2 c Diced lean ham; or pork
-tenderloin
3 qt Water; or broth (Divided
-use)
2 md Onions; chopped
2 lb Cut okra
1 lg Bell pepper
58 oz Chopped tomatoes
1 c Corn kernels
1 c Lima beans
2 Bay leaves
Pepper
Okra Gumbo (Chitwood) Preparation
Author”s note: This dish was derived from a much richer recipe found in Gourmet magazine, Chitwood says. It makes a spectacular presentation. It”s a great dish for a supper club or other event – well worth the effort. TOMATOES, recipe ready: 2 cans (1 pound, 13-ounces each); or about 7 1/4 cups. LIMA, CORN, OKRA: Fresh or frozen. Cook meat in half of water slowly for 40 minutes. Add vegetables, bay leaves and pepper to taste. Add rest of water. Let cook another 1 to 2 hours. Variation: Saute onion and bell pepper in 1 tablespoon oil (canola or olive) for about 10 minutes. Add all other ingredients and cook for 1 to 2 hours. Nutrition information per 11/2-cup serving: 208 calories, 35 grams carbohydrate, 2 grams fat, 15 grams protein. Exchanges per 1/2-cup serving: 2 starches/breads, 1 vegetable, 1 very lean protein. Chitwood”s *Southern-Style Diabetic Cooking* will be in local stores during the first week in December, 1996. To order the book by phone, call 1-800-ADA-ORDER (1-800-232-6733). American Diabetes Association, publisher. ~ -[Book Review: Wednesday, November 6, 1996 By ANN BURGER c/o www.charleston.net/entertain/food.html Posted Path McRecipe 07 No 96]- Recipe By : Marti Chitwood (1996) Southern-Style Diabetic Cooking Posted to MC-Recipe Digest V1 #284 Date: Thu, 07 Nov 1996 12:13:05 -0800 From: Hanneman <phannema@wizard.ucr.edu>
Cooking Temperature:
Recipe Serves: 10
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