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Louisiana Tomato Rice Gumbo

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  Boned chicken breasts 1 , cut into pieces (Whole Ones)
  Margarine 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Frozen okra 10 Ounce, thawed and sliced (1 Package)
  Canned crushed tomatoes 16 Ounce (1 Can)
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Bay leaf 1 Small
  Sugar 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Thyme leaves 1⁄8 Teaspoon
  Pepper 1 Dash
  Raw shrimp 1⁄2 Pound, cleaned
  Rice 1 1⁄3 Cup (21.33 tbs), uncooked

Cook and stir chicken in hot margarine in large skillet until lightly browned.
Stir in onion, green pepper, celery and garlic; cook until tender.
Add okra, tomatoes, broth and seasonings.
Bring to a boil.
Reduce heat; cover and simmer 5 minutes, stirring occasionally.
Add shrimp and cook 5 minutes.
Remove bay leaf.
Stir in rice.
Cover; remove from heat.
Let stand 5 minutes.

Recipe Summary

Main Dish

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