Southern Chicken Gumbo

Gumbos were developed as an economical and tasty way of using any combination of meat, fish, shellfish, vegetables, poultry or game. These one-pot meals, typical of the Cajuns and Creoles, represent southern Louisiana bayou cooking. The flavor and smooth texture of this chicken gumbo is achieved by the thickening properties of okra.

Recipe by BettyCrocker

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3 tablespoons margarine or butter
1/2 cup chopped onion
1 (12-oz.) pkg. frozen diced, precooked chicken or 3 cups diced, cooked chicken
1 (16-oz.) can (2 cups) stewed tomatoes, cut up
2 1/2 cups chicken broth
1 (10-oz.) pkg. frozen cut okra or 3 cups sliced fresh okra
1/4 cup chopped parsley
2 tablespoons lemon juice
1 garlic clove, minced
1/8 teaspoon pepper
3 drops hot pepper sauce
1/4 cup uncooked regular rice

Melt margarine in large saucepan over medium heat. Cook onion and chicken until onion is tender and chicken is thawed. Add remaining ingredients except rice. Bring to a boil; stir in rice. Reduce heat; simmer uncovered for 20 minutes or until rice is tender.
MICROWAVE DIRECTIONS: In 3-quart microwave-safe casserole, microwave margarine on HIGH for 30 seconds or until melted. Add onion and chicken; toss to coat. Cover tightly. Microwave on HIGH for 3 to 5 minutes or until onion is tender, stirring once halfway through cooking. Stir in 2 cups chicken broth and remaining ingredients. Cover; microwave on HIGH for 12 to 18 minutes or until rice is thoroughly cooked, stirring twice during cooking.