Cole & Tiffany are married! We got so much rain that they had to move the wedding indoors, but it was beautiful, she was gorgeous, the ceremony was priceless and I am a Mother in Law. I decided a long time ago that I would call her my daughter in love and never daughter in law. She is a wonderful addition to our family. They are so happy and that is what every Mom dreams of for her children.
Spring has sprung in Oklahoma which means allergies and respiratory problems are plentiful. Several years ago I came up with my version of Gumbo. It is basically a jacked up chicken and rice soup. You can make it as spicy as you like. But, the spicier it is, the better it works at knocking out that sinus & chest congestion.
GUMBO
1 pkg. Kielbalsa smoked
sausage (cut in 1/4 in. pieces)
chopped onion
1 pkg. frozen okra
1 can of stewed tomatoes
(Cajun recipe)
1 can RoTel tomatoes
chopped jalapeno or a couple dashes of hot sauce
2 cups Minute rice
chicken broth (about 4 small
cans)
shredded cooked boneless
skinless chicken breasts (2-4 pieces depending on how much chicken you
want) OR use rotisserie chicken from the grocery store
Cayenne Pepper or Cajun
Seasoning (a few dashes)
Minced garlic (to your
taste)
2 handfuls of large thawed
frozen shrimp (if desired)
Place sausage & onion in
soup pot with a little oil and stir fry a few minutes until sausage is browned
& onions are tender. Add chicken broth & rice & bring to a boil for
about 10 minutes. Add tomatoes, okra, chicken
and Cayenne Pepper and garlic to taste. Simmer for about 10-15 minutes. Add more chicken broth if needed.
Add a
couple of handfuls of large shrimp to the pot the last 5 minutes. I use thawed frozen shrimp. FYI – if you cook
the shrimp too long, it will be rubbery. The frozen shrimp is already cooked,
so you just need to incorporate it into your soup.
TASTES EVEN BETTER THE SECOND DAY!! Yummy with cornbread!!!
No comments:
Post a Comment