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| CHICKEN - SHRIMP GUMBO | |
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1 can (28 oz.) tomatoes 1/2 c. dried green pepper 1/3 c. chopped onion 1/4 c. butter 1/4 c. flour 2 tsp. salt 1 c. rice 2 c. diced cooked chicken 1 tsp. leaf thyme or gumbo file 1/4 tsp. hot pepper sauce 1/2 lb. shrimp, peeled & deveined 2 tbsp. chopped parsley Drain and coarsely chop tomatoes, reserving liquid. Cook green peppers and onion in butter in large saucepan until tender but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon of the salt, thyme or gumbo file and hot pepper sauce. Cover and simmer for 20 minutes. Meanwhile, bring 2 cups of water to a boil in large saucepan. Stir in rice, butter and remaining 1 teaspoon salt. Cover tightly and simmer for 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Add shrimp to gumbo and continue cooking for another 5 minutes. Stir parsley into rice. To serve, spoon stew into individual serving bowls; top with rice. | |
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recipe reviews #133077
Renee (Illinois) says:
I love this recipe. Only made it once (tonight the first time - WITH a few additions, I admit) and it was a jump start hit for some selective eaters. I followed the recipe but then added some okra (the steam in the bag kind), a bay leaf, paprika, some fresh chopped tomatoes, garlic and red bell pepper (chopped). My Folks (Dad especially) LOVED it! Thank you. Easy and I DEFINITELY plan to make this again and frequently!
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