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Hearty Chicken Gumbo
Time: 3 hrs
Ingredients
- 12 cups chicken stock, from stewed chicken
- 1 large stewing chicken
- 1 bay leaf
- 2 cups chopped onions
- 1 cup chopped celery
- 4 cups diced potatoes
- 3 carrots, peeled and sliced
- 2 cups sliced fresh okra
- 1 (28 ounce) can del monte stewed tomatoes, broken up with the juice
- 2 (6 ounce) cans tomato paste
- 1 (10 ounce) can corn, with juice
- 1 (10 ounce) jar Green Giant sliced mushrooms, drained
- 4 tablespoons chicken bouillon granules
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon pepper (to taste)
- 1/4 cup sugar (to taste)
- 1/2 teaspoon chili powder
- 1/2 tablespoon butter
- 1 (14 ounce) can chicken broth
- 1 lb Polish kielbasa, sliced on the bias
- 2 cups cooked rice
Directions
- 1 In large pot, stew chicken with bay leaf til done and tender.
- 2 Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
- 3 Put meat in bowl and cover, set aside or refrigerate til needed later.
- 4 Measure out 10-12 cups of stock from chicken and pour into clean pot.
- 5 Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
- 6 Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
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