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Saturday, May 19, 2012

Chicken and Shrimp Gumbo

Chicken soup

Makes 4 servings


    3 cups chicken broth                           
    1 bay leaf                                                   
    1/4 teaspoon thyme    
    1/4 teaspoon  ground sage        
    Salt and freshly ground pepper to taste                        
    3 slices bacon                    
    1/2 onion large, chopped                                       
    1/2 green bell pepper diced                                    
    1 stalk of  celery diced                                             
    2 cloves garlic minced                                         
    1 tablespoon flour                                             
    1 cup diced canned tomatoes     
    1 tablespoon tomato paste                                      
    Few drops of hot pepper sauce                                  
    1 cup chicken diced cooked                                     
    1/2 frozen cut okra                                            
    1/3 pound shrimp cleaned      
    3 cups cooked white rice                         

In a medium saucepan, combine broth, bay leaf, thyme, sage, and salt and pepper to taste; bring to a boil, reduce heat, and simmer 15 minutes. In large skillet or heavy saucepan, cook bacon or salt pork over medium heat until almost crisp, stirring. Add onion, green pepper, celery, and garlic; sauté, stirring, for 8 minutes. Stir in flour and cook, stirring, for 3 minutes. Add broth mixture, tomatoes, tomato paste, and hot pepper sauce; simmer 20 minutes. Remove bay leaf. Add chicken and okra, stir, and simmer for 5 minutes. Adjust seasoning. Add shrimp or oysters, bring to just under boiling, and simmer for 3 minutes. For each serving, put a spoonful of rice in a bowl and spoon gumbo over top.

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