Chicken Gumbo.

Since I'm pretty sure there are at least three people out there who will appreciate this, today we're makin' chicken gumbo!

I know, I know.

Can you even handle the excitement?

My one true complaint about this recipe is that it did not include okra. One, because okra was not included in the recipe. And two, even if it was, I still couldn't have included it. We are just about as far as you could get from okra country.

On a visit down to see my family in Georgia, we went to Cracker Barrel. What I love about Cracker Barrel is that you get to choose about eighteen side dishes with each entree order. So it sounds something like this: "Yes, I'd like the grilled fish please. With macaroni and cheese, mashed potatoes and gravy, cole slaw, fried green beans, fried okra, creamed corn, and biscuits. Thank you." On this particular visit to Cracker Barrel, I ordered fried okra for the first time - and lawdy, was it delicious.

Being reared in the Pacific Northwest does not allow for much fried okra eatin'. Unless your family in Georgia mails some to you...(nudge, nudge, wink, wink).

Because of my western roots, I'm not sure how politically correct this "gumbo" is to real southern gumbo, but none-the-less, it is delicious. Even my husband (who was reared in the south) says so.

Chicken Gumbo
This recipe serves 4, Adapted from Nourishing Traditions

You will need:
 - Meat from one fryer chicken, shredded (If you don't have meat from a fryer, simple bake your favorite cut of chicken until it's tender. Shred with a couple forks.)
 - 2 tablespoons butter
 - 2 tablespoons olive oil
 - 1 large onion, diced
 - 1 bell pepper, chopped
 - 1/4 tomato paste
 - 4 cups chicken stock (homemade is best!)
 - 2 cloves garlic, minced
 - 1 teaspoon dried basil and 1 teaspoon dried oregano
 - 2 tomatoes, chopped
 - Juice of one lemon
 - Salt and freshly ground pepper
 - Few pinches of arrowroot powder (or file powder or corn starch)

Step One: In a skillet on the stove, melt your butter and olive oil together. Then, saute your diced onion and bell pepper until just soft.

Step Two: Add your tomato paste, chicken stock, salt & pepper, basil, oregano, and shredded chicken. Bring to a boil. Then, allow this to simmer for roughly an hour (uncovered).

Step Three: Right before serving, add your lemon juice and your chopped tomatoes. You can also add a few pinches of arrowroot powder at this point - this will help to thicken the sauce. Taste the sauce - does it need more oregano? More salt? A dash of vinegar? Use your palate! Make it how you want it!

Step Four: Serve the chicken gumbo laddled over a nice bed of brown rice - or, as in our case, a nice bed of barley (slow simmered in homemade chicken stock - yum!).

I know I tell you this every time I post a recipe, but that's because I really mean it and I want to make sure you're listening - Don't follow my recipe if that isn't what tastes good to you! Whip out your favorite herb, or vinegar, or even maybe a spoonful of honey until your dish satisfies your taste buds. We are all unique and have unique tastes and preferences. Maybe you think this recipe needs a spoonful of sour cream in it - by all means, stick 'er in there!

You are the chef of your kitchen. How cool is that!

My baby is cute!

...and that's all.

Have a wonderful weekend!

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Chicken Gumbo

Adapted from Nourishing Traditions

• Meat from one fryer chicken, shredded ((If you don't have meat from a fryer, simple bake your favorite cut of chicken until it's tender. Shred with a couple forks.))
• 2 tbsp butter
• 2 tbsp  olive oil
• 1 large onion, diced
• 1 bell pepper, chopped
• ¼ tomato paste
• 4 cups chicken stock (homemade is best!)
• 2 cloves garlic, minced
• 1 tsp dried basil and 1 teaspoon dried oregano
• 2 tomatoes, chopped
• Juice of one lemon
• Salt and freshly ground pepper
• Few pinches of arrowroot powder (or file powder or corn starch)

1. In a skillet on the stove, melt your butter and olive oil together. Then, saute your diced onion and bell pepper until just soft.

2. Add your tomato paste, chicken stock, salt & pepper, basil, oregano, and shredded chicken. Bring to a boil. Then, allow this to simmer for roughly an hour (uncovered).

3. Right before serving, add your lemon juice and your chopped tomatoes. You can also add a few pinches of arrowroot powder at this point – this will help to thicken the sauce. Taste the sauce – does it need more oregano? More salt? A dash of vinegar? Use your palate! Make it how you want it!

4. Serve the chicken gumbo laddled over a nice bed of brown rice – or, as in our case, a nice bed of barley (slow simmered in homemade chicken stock – yum!).