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Gumbo Recipe

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This recipe for Gumbo, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Williamson
Added: Thursday, November 13, 2008


1/2 to Whole Chicken breast
1 cup chopped okra
1/2 cub chopped onion
1/2 cup green pepper, chopped
1 clove garlic, chopped
Corn (whole kernel)
1 Bay leaf
1 lb. Shrimp
Optional: 1 can crushed tomatoes
Chicken broth
1 7 oz. package Zatarain's New Orleans Style Gumbo with Rice
Cold water

Wash chicken breast and cook until tender. Remove bones from breast and cut meat into small pieces.
Cook okra, onion, green pepper, garlic in chicken broth until okra is soft and edible.
Open box of Zatarain's Gumbo mix.
Put 6 or 7 cups of COLD water in a 3 or 4 quart sauce pan. (Cold water will dissolve the cornstarch ROUX whereas hot water will make Zatarain's mixture lump and seasoning ineffective)
Add okra, celery, onions, green pepper and garlic.
Add whole kernel corn, one bay leaf and chicken and contents of the Zatarains Gumbo mixture.
Simmer and stir often. Do not allow to scorch.
Clean and devein 1 (one) pound shrimp.
(If shrimp is larger than salad-size, cut into bite size pieces)
Simmer 15-20 minutes more.

Personal Notes:
Personal Notes:
1 can crushed tomatoes can be added and is optional. Thickess is a matter of taste.




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