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New Orleans Gumbo
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Brief Description
It's not Mardi Gras if you don't have gumbo!
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Main Ingredient
Shrimp
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Category: Soups
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Cuisine: French
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: deanna
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Posted On: Nov 01, 2013
Number of Servings:
Ingredients:
- 2 cups - Chicken Broth
- 1 cups - uncooked converted rice
- 2 - celery ribs, chopped
- 1 - medium onion, chopped
- 2 cloves - garlic, minced
- 28 ounces - diced tomatoes, undrained
- 1 pounds - boneless skinless chicken breast halves, cut into 1/2 inch cubes
- 1/2 pounds - smoked kielbasa or Polish sausage, cut into 1/2-inch slices
- 1 teaspoons - dried thyme
- 1 teaspoons - pepper
- 2 - bay leaves
- 1/4 teaspoons - cayenne pepper
- 3 tablespoons - all-purpose flour
- 1/4 cups - cold water
- 1 pounds - uncooked medium shrimp, peeled and deveined
- 1 - large green pepper, chopped
- 1/4 cups - minced fresh parsley
Directions:
In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
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