"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken, Sausage 'N Shrimp Gumbo Recipe

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This recipe for Chicken, Sausage 'N Shrimp Gumbo, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristen Albaneze
Added: Monday, July 24, 2006


1 can (28 oz) whole tomatoes
3 chicken breast halves, boned, skinned and cut into 1 1/2
inch pieces
1/3 lb Creole or smoked Polish sausage, sliced 1/2 inch thick
2 bay leaves
1 tsp freshly ground black pepper
1 tsp thyme
1/8 to 1/4 tsp cayenne pepper or to taste
2 c chicken broth
1 c rice
3/4 c coarsely chopped onion
3/4 c sliced celery
2 large garlic cloves, crushed
1/4 c water
3 Tbsp flour
1 lb medium shrimp, peeled and deveined
1 large green pepper, cut into 3/4 inch squares
1/4 c minced parsley

Coarsely chop tomatoes, reserving juice. Combine tomatoes, juice, chicken, sausage, bay leaves, black pepper, thyme and cayenne pepper in large skillet. Bring to boil. Reduce heat and cover and simmer 15 minutes.

Meanwhile, bring chicken broth to boil in a medium saucepan. Stir in rice, onion, celery and garlic. Cover tightly and simmer 20 minutes.

Blend water with flour until smooth and add to the skillet with shrimp and green pepper. Cook uncovered, stirring occasionally, until shrimp are cooked through and gumbo is thickened, 5 to 7 minutes. Stir in parsley.

Remove bay leaves from gumbo and divide evenly between 6 large shallow soup plates. Top each serving with rice.

Number Of Servings:
Number Of Servings:




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