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Recipe Detail

New Orleans Gumbo

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Number of Servings:

Ingredients:

  1. 2 cups - Chicken Broth
  2. 1 cups - uncooked converted rice
  3. 2 - celery ribs, chopped
  4. 1 - medium onion, chopped
  5. 2 cloves - garlic, minced
  6. 28 ounces - diced tomatoes, undrained
  7. 1 pounds - boneless skinless chicken breast halves, cut into 1/2 inch cubes
  8. 1/2 pounds - smoked kielbasa or Polish sausage, cut into 1/2-inch slices
  9. 1 teaspoons - dried thyme
  10. 1 teaspoons - pepper
  11. 2 - bay leaves
  12. 1/4 teaspoons - cayenne pepper
  13. 3 tablespoons - all-purpose flour
  14. 1/4 cups - cold water
  15. 1 pounds - uncooked medium shrimp, peeled and deveined
  16. 1 - large green pepper, chopped
  17. 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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