Boudreaux's Zydeco Stomp Gumbo
Yields: 5 servings
INGREDIENTS:
1-1/2 teaspoons olive oil
1/2 cup skinless, boneless
chicken breast halves -
chopped
1/4 pound pork sausage links,
thinly sliced
1/2 cup olive oil
1/2 cup all-purpose flour
1 tablespoon minced garlic
6 cups chicken broth
1/2 (12 fluid ounce) can or
bottle beer 3 stalks celery, diced
2 roma (plum) tomatoes, diced
1/2 sweet onion, sliced
1/2 (10 ounce) can diced
tomatoes with green chile
peppers, with liquid
1 tablespoon chopped fresh
red chile peppers
1/2 bunch fresh parsley,
chopped
2 tablespoons Cajun seasoning
1/2 pound shrimp, peeled and
deveined
DIRECTIONS:
1. Heat oil in a medium skillet over medium high heat, and cook
chicken until no longer pink and juices run clear. Stir in sausage,
and cook until evenly browned. Drain chicken and sausage, and set
aside.
2. In a large, heavy saucepan over medium heat, blend olive oil and
flour to create a roux. Stir constantly until browned and bubbly. Mix
in garlic, and cook about 1 minute.
3. Gradually stir chicken broth and beer into the roux mixture. Bring
to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes
with green chile peppers, red chile peppers, parsley, and Cajun
seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring
often.
4. Mix chicken, sausage, and shrimp into the broth mixture. Cook,
stirring frequently, about 20 minutes.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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