New Orleans Gumbo
2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (23 oz) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/2 pound kielbasa or Polish sausage, cute into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled & deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley
1. In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer 20 minutes.
2. Meanwhile, in a Dutch oven, bring the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.
4. Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.
Yield: 8 servings (2 quarts gumbo; 4 cups rice)
It is pretty cool having your child cook for you when she comes home!
I could probably get used to that.