| 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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