 |
Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 48 |
|
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.Willa Govoro, St. Clair, Missouri Ingredients:
6 celery ribs, chopped |
3 medium green peppers, chopped |
3 medium onions, chopped |
3/4 cup butter, cubed |
10 quarts chicken broth |
7 cans (14-1/2 ounces each) diced tomatoes, undrained |
3 bay leaves |
2 tablespoons minced fresh parsley |
1 tablespoon pepper |
2 to 3 tablespoons garlic powder |
2 teaspoons salt |
2 cups uncooked long grain rice |
10 cups cubed cooked chicken |
6 cups cubed fully cooked ham |
1 package (16 ounces) frozen chopped okra |
2 pounds cooked small shrimp, peeled and deveined, optional |
Directions:
1. In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
2. Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves. Yield: 48 servings (1 cup each).
|
|