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KMGL's Magic Chef
"We want your MAGICAL recipes! We'll even bribe ya. If we use your recipe, you'll get a nights stay at the Grandison Inn Bed & Breakfast. This 1904 Victorian mansion will be the perfect romantic staycation for you & your special someone.
Send us your recipe by clicking the envelope."
Find out more about the Grandison Inn Bed & Breakfast by their clicking the logos below.
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2/3/2010
Jumbo Gumbo
1 box Swanson's chicken broth (low sodium)
1 box Swanson's chicken stock
3 stalks celery, finely chopped
1/2 pkg of mushrooms, sliced
1 red or green bell pepper, roughly chopped
2 tomatoes, roughly chopped
1 white or yellow onion (medium), roughly chopped
1/2 pkg of Andouille Sausage
1 lb chicken breast tenders
1/2 lb thawed, cleaned shrimp
Seasonings as desired
Prepared White Rice
In a large pot, heat chicken broth and stock, along with 2 cups water. Mix all veggies in the pot and bring to a slight boil. Take three of the Andouille Sausage (they come in a package of six) and split them in half lengthwise, then slice into medium sized chunks. Add them to the pot. Cut the raw chicken tenders into bite-sized chunks and add them to the pot. Let boil slightly for 5-7 minutes. Add the shrimp and seasonings such as garlic powder, basil, rosemary, and Pampered Chef Creole Rub. Let simmer for another 5-7 minutes, or until the chicken chunks are white and the shrimp is firmly curled. Serve on top of white rice and enjoy!
Serves 4.
For other variations, change the meats you put in, or add other veggies such as leeks and artichokes. It's also good with fresh garlic. I also like to add the Creole Rub to the rice to give it a little flavor as well. :) This is a great recipe to clean out the fridge on... just throw in a little of whatever you've got!
Enjoy! Let's get FAT this Fat Tuesday! :)
-Christy Hinnant
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