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.