Post by marlaoh on May 6, 2003 6:06:04 GMT -6
Harry's Chicken-Shrimp Gumbo
Servings: 6
1 28oz can tomatoes
1/2 c diced green pepper
1/3 c chopped onion
1/4 c butter or margarine
1/4 c flour
2 c diced cooked chicken
2 t salt
1 t leaf thyme
1/4 t hot pepper sauce
1 c rice
1/2 lb shrimp, peeled and deveined
2 T chopped parsley
Drain and coarsely chop tomatoes, reserving liquid. Cook green pepper and onion in butter in large saucepan until tender but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon salt, thyme and hot pepper sauce. Cover and simmer for 20 minutes. Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice, butter and remaining 1 teaspoon salt. Cover tightly and simmer for 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Add shrimp to gumbo and continue cooking for another 5 minutes. Stir parsley into rice. To serve, spoon stew into individual serving bowls and top with rice.
Makes 6 servings.
Servings: 6
1 28oz can tomatoes
1/2 c diced green pepper
1/3 c chopped onion
1/4 c butter or margarine
1/4 c flour
2 c diced cooked chicken
2 t salt
1 t leaf thyme
1/4 t hot pepper sauce
1 c rice
1/2 lb shrimp, peeled and deveined
2 T chopped parsley
Drain and coarsely chop tomatoes, reserving liquid. Cook green pepper and onion in butter in large saucepan until tender but not brown. Stir in flour. Add tomatoes, reserved liquid, chicken, 1 teaspoon salt, thyme and hot pepper sauce. Cover and simmer for 20 minutes. Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice, butter and remaining 1 teaspoon salt. Cover tightly and simmer for 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Add shrimp to gumbo and continue cooking for another 5 minutes. Stir parsley into rice. To serve, spoon stew into individual serving bowls and top with rice.
Makes 6 servings.