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Creole Style Gumbo (Yummy)
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
Long grain white rice
|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.
|Summer Country Dinner||Mexican Barbecue|
Potato Salad Remoulade
Cucumber-Tomatoes and Mint
Smoky Black-Eyed Peas
Coconut Pound Cake
Blueberry Cheesecake Muffins
French-Fried Potato Salad
Hot Homemade Bread
Fruit a la Mode
|Shopping List for Country Dinner||Shopping List for Mexican Barbecue|
Pork Chop Dinner
Champagne Mustard Mashed Potatoes
Chai Bubble Tea
Click here for above recipes.