Now, I didn’t really name this recipe, though I certainly could have. I know all about cooking for a mob in California.
This recipe is actually adapted from A Feast of Soups, one of my very favorite cookbooks. If your family enjoys soups, then it is worth it to hunt down a copy of this book.
This soup is a super one because it cooks in the crockpot.
Recipe: California Chicken Gumbo for a Mob
- 1/4 cup butter or olive oil
- 1/4 cup diced ham
- 1/2 cup chopped celery
- 1 cup chopped onion
- 1/2 cup chopped bell pepper (I use whatever color I have on hand)
- 1/4 cup raw rice
- 4 Tablespoons flour
- 2 1/2 quarts chicken broth
- 1 cup drained sliced okra, fresh or canned (I’ve used frozen)
- 1 cup chopped tomatoes
- 2 Tablespoons pimiento (I think this is optional)
- 2 pounds boneless, skinless chicken, diced
- 1/3 cup dried black-eyed peas
- 1/2 teaspoon pepper
- 1/2 teaspoon dried dill weed
- In a large skillet over medium high heat, heat the butter and saute the ham, celery, onion, and pepper until the onion begins to be translucent, about 10 minutes. Add the rice and stir for 5 minutes. Stir in the flour and at once pour in a cup of broth, scraping up the pan juices.
- Turn the contents of the skillet into the slow cooker, add remaining broth and all other ingredients, except the parsley or dill. Cover and cook on low 10-12 hours.
- To serve: Ladle into big soup plates and garnish with parsley or dill.