Title: Monday To Friday Gumbo
Categories: Gumbo
Yield: 8 Cups

3		Scallions; trimmed & thinly sliced
1	sm	Onion; finely chopped
1		Celery stalk; finely chopped
1	sm	Bell pepper, preferably red; cored, seeded, and finely chopp
2	cn	16-oz. red kidney beans or pink beans
2	tb	Vegetable oil
1	ts	Garlic powder
1/4	ts	Cayenne pepper
1	ts	Dried thyme
1	cn	13.75-oz. chicken broth
1	pk	10-oz. frozen chop'd spinach thawed
1	lb	Boneless, skinless chicken breasts, or turkey breasts
1/2	c	Fresh parsley leaves; chop'd
1/2	ts	Salt

Heat oil in lg. saucepan over high heat until almost smoking. Add scallions, onion, celery, and bell pepper. Reduce heat to med. and cook, stirring, about 3 mins. until tender. Stir in garlic powder, red pepper, and thyme. Stir in broth and bring to a boil. Add beans and spinach. Reduce heat to low, cover and simmer at least 20 mins. If you have time, simmer for an hour for fuller flavor.

Meanwhile, cut chicken into 1/2" pieces. Just before serving, add chicken and parsley to gumbo. Cook about 5 mins., stirring often, until chicken is cooked through. Stir in salt. Serve hot. Yield - 8 cups; four servings.

Per serving - 391 cal, 42 g pro, 32 g car, 10 g fat, 66 mg chol, 1,119 mg sod

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