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Categories:
unsalted butter xanthan gum celery green peppers onions okra grape tomatoes chicken vegetable stock Creole seasoning
Viewed: 25 - Published at: 4 years agoIngredients
- 4 tablespoons unsalted butter
- 1 teaspoon xanthan gum
- 4 tablespoons celery, diced
- 4 tablespoons green peppers, diced
- 4 tablespoons onions, diced
- 1/2 cup okra, sliced
- 4 grape tomatoes, sliced in half
- 1/2 cup cooked chicken breast, diced
- 2 cups vegetable stock
- 1 teaspoon creole seasoning
Method
- melt butter in a dutch oven over medium heat.
- add xanthan gum and cook stirring constantly.
- once mixture is the color of peanut butter (2-3 minutes) add celery onions and green pepper.
- sautee until softening and add okara then cover and cook about 5 minutes stirring frequently.
- add tomatoes and cook until softened and breaking apart.
- add creole seasoning and stir to incorporate in vegetable mixture.
- add vegetable broth (1/2 a cup at a time) until desired thickness (xanthan gum and okra will thicken the mixture so you may want to add more water after the stock if not to your taste).
- Heat to a boil then reduce heat and serve.
