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One more to add to my "to try list".
5 Bacon slices
2 Cups instant rice
1/2 Cup flour
3/4 teaspoon seasoned salt
1 teaspoon gumbo filé (optional)
1 (10 ounce) bag frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
1 teaspoon roasted garlic
1 (16 ounce) bag frozen vegetable gumbo (contains okra, corn, onion, celery and sweet red pepper)
1/4 cup sherry
1 (20 ounce) can tomatoes with green chiles
1 (8 ounce) can tomato sauce
1 (18 ounce) bag frozen diced chicken breast
1 (14 1/2 ounce)can low-sodium chicken broth
1/4 teaspoon pepper
1 teaspoon Tabasco sauce, or to taste
1. Measure 2 cups water and place in small saucepan. Cover and place on high heat to boil for rice.
2. Preheat large saucepan for gumbo on medium heat.
3. Slice bacon into 1/2-inch pieces. Place in heated saucepan and cook 5-7 minutes.
4. Add rice to boiling water. Cover, remove from heat and set aside.
5. Add flour, seasoned salt and gumbo filé (if using) to bacon, while stirring constantly to form a thick paste. Simmer 1 minute.
6. Stir seasoning blend and garlic into bacon. Cover and cook 3 minutes.
7. Stir vegetable gumbo into bacon mixture. Cook 2 minutes.
8. Stir sherry, tomatoes, tomato sauce, chicken and chicken broth into gumbo. Cover and bring to boiling. When boiling reduce heat to low and simmer 5 minutes.
9. Stir pepper and tabasco into gumbo and return to boiling. Cover and cook an additional 1 minute. Serve by arranging 1/2 cup rice in center of bowl and surround with gumbo.
Try this with cornbread and how about a wonderful cherry pie for dessert.
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