T
Terry Pogue
Guest
Boudreaux's Zydeco Stomp Gumbo
Serves 10
Published in: Tallahassee Democrat
1 tablespoons olive oil
1 cup skinless -- boneless chicken breast halves, chopped
1/2poundspork sausage links -- thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 Tbsps. minced garlic
3 quarts chicken broth
1 can or bottle of beer (12-oz.)
6 stalk celery -- diced
4 roma (plum) tomatoes -- diced
1 sweet onion -- sliced
1 can diced tomatoes with green chile peppers -- with liquid (10-ounce)
2 Tbsps. chopped fresh red chile peppers
1 bunch fresh parsley -- chopped
1/4 cup Cajun seasoning
1 pounds shrimp -- peeled and de-veined
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.
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.
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.
Mix chicken, sausage and shrimp into the broth mixture. Cook,
stirring frequently, about 20 minutes.
Makes 10 servings.
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Serves 10
Published in: Tallahassee Democrat
1 tablespoons olive oil
1 cup skinless -- boneless chicken breast halves, chopped
1/2poundspork sausage links -- thinly sliced
1 cup olive oil
1 cup all-purpose flour
2 Tbsps. minced garlic
3 quarts chicken broth
1 can or bottle of beer (12-oz.)
6 stalk celery -- diced
4 roma (plum) tomatoes -- diced
1 sweet onion -- sliced
1 can diced tomatoes with green chile peppers -- with liquid (10-ounce)
2 Tbsps. chopped fresh red chile peppers
1 bunch fresh parsley -- chopped
1/4 cup Cajun seasoning
1 pounds shrimp -- peeled and de-veined
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.
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.
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.
Mix chicken, sausage and shrimp into the broth mixture. Cook,
stirring frequently, about 20 minutes.
Makes 10 servings.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/