Shrimp And Chicken Gumbo
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Onion||1 , peeled and chopped|
|Stalk celery||1⁄2 , thinly sliced|
|All purpose flour||2 Tablespoon|
|Homemade chicken broth/Canned / from bouillon||2 Cup (32 tbs)|
|Canned tomatoes||16 Ounce, coarsely chopped, undrained (1 Can)|
|Sliced okra||14 Ounce (1 Can, Undrained)|
|Thyme leaves||1⁄4 Teaspoon|
|Bay leaf||1 Small|
|Ground red pepper||1 Dash|
|Peeled and deveined shrimp||12 Medium|
|Cooked rice||1 Cup (16 tbs)|
1. Put butter, onion and celery into a 3-quart microwave-oven-safe casserole. Cook uncovered in microwave oven 3 to 4 minutes at High, or until tender; stir once.
2. Mix flour into onion mixture. Add chicken broth gradually, stirring constantly. Cook uncovered in microwave oven 5 to 6 minutes at High, or until slightly thickened; stir once.
3. Add undrained tomatoes, undrained okra, seasonings and shrimp to sauce; stir. Cook uncovered in microwave oven 12 minutes at High, or until shrimp are tender and gumbo is hot.
4. Put 1/4 cup cooked rice into each large soup bowl; ladle hot gumbo into bowls.