Roxanne's StoryThis 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
chicken breast halves
red bell pepper diced
onions, vidalia, diced
stalks of celery diced
drippings left from making fried green tomatoes
shrimp, peeled and deveined
salt & pepper to taste
tomatoes, canned and chopped, with liquid
8 oz. slice
hillshire beef sausage
1Wash chicken,put in the pot add cold water to cover the chicken. Boil chicken in a 5 Qt. Dutch Oven ( a big pot ) Skimp the froth off the top of broth.
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.
2I use a Cast iron pan get it hot and wipe with a little olive oil. Dice onion & bell pepper cook until tender. Cut sausage into 1/2" slices put sausage & tomatoes in chicken broth
3After you've cooked everything for about 1/2 an hour add shrimp cook until done, it just takes a few minutes for them, don't overcook as the shpimp will get tough