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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love burgoo and I enjoy the zippy flavor of gumbo. Here's a recipe that melds the two together into a scrumptious, filling meal Ingredients:
1 pound boneless chicken, in bite-size pieces |
1 pound jalapeno habanero sausage |
1 pound shrimp cooked |
1 quarter cabbage head, chopped |
1 box frozen lima beans |
1/2 pound frozen yellow and white corn |
1 15 ounce can red beans |
1 15 ounce can small diced tomatoes |
1 onion, chopped |
1 cup rice |
rosemary, garlic, celery salt, season salt and chicken bouillon |
water |
Directions:
1. In a large stock pot, put cut up chicken, sausage, and cabbage.
2. Fill pot half-way with water.
3. Once chicken is cooked, add lima beans, kidney beans, tomatoes, corn, chopped onion and rice.
4. Season with rosemary, garlic, celery salt, season salt and chicken bouillon.
5. Don't add too much as the sausage will season the stock as well. Once the rice is tender and all have really melded together, add shrimp long enough to heat and serve right away.
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