Roxanne's Poor Man Gumbo
|2 large||chicken breast halves|
|1 large||red bell pepper diced|
|1 large||onions, vidalia, diced|
|1 lb||cut orka|
|1 lb||frozen corn|
|2 large||stalks of celery diced|
|drippings left from making fried green tomatoes|
|1 lb||shrimp, peeled and deveined|
|salt & pepper to taste|
|1 small||tomatoes, canned and chopped, with liquid|
|8 oz. slice||hillshire beef sausage|
This is a recipe I threw together. I save the olive oil drippings from making green fried tomatoes and keep in the freezer so whenever I want to make Gumbo I use this instead of making a rue, this saves alot of time.
Use fresh tomates if you have them. I put tomatoes from my garden in the freezer, all I do is wash them off good and core and peel and cut into bite size then put them in a zip lock bag
When the chicken is done take it out of the pot,let it cook enough to where you can take the skin off and debone,then cut into bite size pieces. Save the chicken broth cause you will use this same pot to cook everything together. Put the cut up chicken back into the chicken broth. Add celery, corn & okra. Add bay leaf I tie a piece of thread around it so I can pull it out easly before serving.