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CHICKEN-SHRIMP CUMBO SOUP Recipe

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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.

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

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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