Chicken Gumbo Peanut Soup

• 1/4 c. flour
• 2 tsp. paprika
• 2 1/2 to 3 lb. broiler chicken, cut up
• 3 Tbsp. cooking oil
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 3 c. water
• 3 medium tomatoes, finely chopped
• 2 tsp. salt
• 1/8 tsp. cayenne pepper
• 3/4 c. creamy peanut butter
• 2 c. sliced fresh okra or 10 oz. pkg. frozen okra
• 1 (4 1/2 oz.) can medium shrimp, drained and deveined

1. Combine flour and paprika, then coat chicken pieces.
2. In large saucepan or Dutch oven, brown chicken slowly in hot cooking oil over medium heat about 15 minutes, turning to brown evenly.
3. Remove chicken and set aside.
4. Cook green pepper and onion in pan drippings until tender but not brown.
5. Spoon off excess fat.
6. Add water, tomatoes, salt, cayenne and chicken pieces to pan.
7. Bring to boil, then reduce heat, cover and simmer 20 minutes.
8. In small saucepan, heat peanut butter on low until melted; gradually blend in about 1 cup hot chicken broth from mixture.
9. Return all to chicken mixture.
10. Stir in okra and shrimp; return to boiling. Reduce heat; cover and simmer 20 minutes or until chicken is tender.
11. May serve over bed of hot rice.

flour, paprika, chicken, cooking oil, green pepper, onion, water, tomatoes, salt, cayenne pepper, peanut butter, fresh okra, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928757 (may not work)