| 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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