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Creole Style Gumbo (Yummy)

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Meal Plans

 

CREOLE STYLE GUMBO

Serves 8
Can also be cooked in Crock Pot.
4-LB Chicken - raw, cut in strips
1 slice fully cooked ham (1/2 inch thick, cubed)
1 large onion, diced
2 stalks celery, diced
1 green pepper, diced
1 red pepper, diced
1/3 cup butter or margarine

1/2 cup all purpose flour

2 tablespoons salad oil
1 clove garlic, crushed
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme leaves
1/4 teaspoon crushed red pepper
3 parsley sprigs
1 bay leaf
1 lb. 12 oz stewed tomatoes (un-drained)
1 cup water
1 lb shrimp
 

Long grain white rice
Chopped parsley

In 6-quart Dutch oven, heat butter over medium heat.  Sauté chicken pieces until golden brown on all sides (about 20 min).  Remove.  Add ham cubes; sauté 5 minutes; remove.  Stir flour into the fat in Dutch oven.  Cook over medium heat, stirring until roux turns light brown.  Remove from heat.

In 2 tablespoons oil in a medium skillet, sauté onion, celery, peppers and garlic.  Cook stirring constantly until onion is golden (about 5 min.).  Turn into Dutch oven.

Add salt, pepper, thyme, crushed red pepper, parsley, bay leaf, tomatoes and water.  Bring to boiling, stirring. 

Return chicken and ham to Dutch oven.  Simmer, covered, 40 minutes or until chicken is tender.

Stir in shrimp, simmer, covered, 5 minutes, or just until shrimp turns pink.

Remove all from Dutch oven.  Bring juice to boil.  Thicken.  Return all to Dutch oven.

Prepare rice according to package.

Serve gumbo on bed of rice.

 

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Click here for above recipes.