Mardi Gras Gumbo

It has been a while since I have had a chance to blog.  You know, it's hard sometimes to make time to just sit down and write.  It's not that I don't have anything to say but that I am having a hard time prioritizing my days lately.

For those of you that don't know, the boys and I just got home from a week of camp.  This was their first time going to youth camp and my first time going as a counselor.  All of us had a great time.  I had 18 girls ages 10-12 in my cabin.  I lucked out and had wonderful girls.  We had very little drama!  We are all looking forward to going back next year.

Now, the bad thing about camp was that when I got home my kitchen was covered in produce.  My husband did a great job of picking the garden while I was gone but I was a bit overwhelmed when I got home.  Instead of resting I had to jump right in and start canning, freezing and cooking.  I even took 110 cucumbers to church Sunday to give away. 

I did finally get everything put up but I am still picking the garden every day.  I've been able to sell a little of the extras that we had and I am still canning and freezing.  I used a lot of our fresh goodies on this recipe that my Mom sent me (you can use canned or frozen if you don't have fresh).  We really enjoyed it and I hope you will too!

Mardi Gras Gumbo
2 lbs. boneless, skinless chicken, cut into 1 inch chunks
28 oz. diced tomatoes
16 oz. corn
16 oz. okra, diced
28 oz. chicken broth
1 T. hot sauce
1/2 t. liquid smoke
Salt & Pepper to taste

Saute chicken in olive oil until slightly cooked.  Add all other ingredients in a large pot and place over high heat.  Bring to a boil, then reduce heat to medium.  Simmer for about 45 minutes~ until chicken is cooked and gumbo thickens.

Now, I know some of my family and friends that know "gumbo" will say this is not a gumbo b/c there is not a roux but I didn't make up the name so don't shoot the messenger!  It's still really good and very fresh tasting.  I served it over brown rice.