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CATEGORY CUISINE TAG YIELD
Vegetables, Meats Dutch 1 Servings

INGREDIENTS

3 tb Vegetable oil
1/4 c Flour
2 md Diced onions
1 sm Chopped green pepper
1/2 c Chopped celery
2 Cloves crushed garlic (up to 3)
3 c Chicken broth
1 qt Whole canned tomatoes, mashed w/juice
10 oz Frozen okra
1 Bay leaf
1 ts Tabasco sauce (We use more)
1 lb Cooked and chunked chicken
1/2 lb Shrimp, peeled
1 c Rice

INSTRUCTIONS

>From CARLE FAMILY COOKBOOK 1st Edition
In large sauce pot or dutch oven heat oil. Add flour and cook over low heat
until mixture turns dark brown and develops a nutty aroma; stir frequently.
Add onions, celery, pepper, and garlic; cook 5 mins or until tender. Add
chicken broth. Stir in tomatoes w/juice, okra, bay leaf and Tabasco sauce.
Bring to boil. Add rice and cook 15 minutes. Add chicken and shrimp and
cook for 5 minutes to heat. Makes 6 servings.
Note: I use only breast meat. I boil them in water with a little salt and
pepper and oregeno until done. Save liquid add water and a few bullion
cubes to make 3 cups. After cool, remove skin and bone and chunk. I also
use about 1 lb of shrimp. We like gumbo very thick, not soupy, so I use
more rice also. Posted to TNT - Prodigy's Recipe Exchange Newsletter by
Bosch Family <djptjj@usit.net> on Jul 10, 1997

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