gumbo
Again, a friend made this and I loved it so much, I ate three bowls! It's simple to make, and it's great on those cold winter days, when nothing but hot soup will do!
prep time
cook time
method
Stove Top
yield
16 or 4 quarts
Ingredients
- 1 pound italian sausage, (i like hot or mild) 1/4 inch pieces
- 1 pound boneless, skinless chicken breasts, cubed
- 3 tablespoons vegetable oil
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 3 - celery ribs, chopped
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 3 cans (14-1/2 ounces) chicken broth
- 2/3 cup uncooked brown rice
- 1 can (14-1/2 ounce) diced tomatoes, undrained
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups frozen, sliced okra
How To Make gumbo
-
Step 1In a dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In drippings, saute red pepper, onion and celery until tender. Stir in the seasonings;
-
Step 2Cook 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20 - 25 minutes or until rice is tender.
-
Step 3Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turns pink, stirring occasionally.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Soups
Category:
Other Soups
Keyword:
#sausage
Keyword:
#shrimp
Ingredient:
Seafood
Culture:
Southern
Method:
Stove Top
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