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This recipe for CHICKEN-SHRIMP CUMBO SOUP, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sallie L. Simpson
Added: Saturday, January 20, 2007


1 medium orion, chopped
1 medium green pepper, chopped
2 celery stalks, sliced
3 cloves garlic, crushed
1/8 teaspoon crushed red pepper
1/4 cup margarine or butter
2 tablespoons all-purpose flour
3 10 3/4-ounce cans condensed chicken broth
3 soup cans of water
1 16-ounce can whole tomatoes, undrained
1 8-ounce can whole kernel corn, drained
1 cup diced cooked chicken
Hot pepper sauce to taste
1 pound fresh or frozedn, raw shrimp, thawed
1 10-ounce package frozen cut okra
1/2 cup cooked rice
1 to 2 tablespoons gumbo file

Cook and stir onion, green pepper, celery, garlic and crushed red pepper in melted margarine in Dutch oven over low heat until vegetables are tender. Stir in flour; Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in remaining ingredients except shrimp, okra, rice and gumbo file; boil; reduce heat. Simmer uncovered, stirring occasioonally 15 minutes. Add shrimp, rice and file. Cover and simmer until shrimp are pink, about 5 minutes.

Yield 6 to 8 servings




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