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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 1 |
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A northerners attempt at good gumbo soup. Uses chicken, shrimp, crawfish and andouille sausage. Easy to make, basically dump and go. I make it in a 12 quart roaster oven. Can easily make smaller amounts by division. Ingredients:
1 1/2-2 lbs cooked chicken, pieces. (about 1/2 inch) |
1 lb frozen shrimp |
1 lb frozen crawfish tail meat |
2 lbs andouille sausages |
2 cups onions, chopped |
1 cup green bell pepper, chopped |
64 ounces canned stewed tomatoes (ro-tel brand best) |
40 ounces frozen okra |
32 ounces frozen corn |
1 teaspoon black pepper |
1 teaspoon garlic powder |
2 tablespoons fresh parsley |
4 -6 bay leaves |
1 lb uncooked rice (brown) |
3 cups water |
4 tablespoons chicken base (to taste) |
Directions:
1. Add all ingredients, except chicken base, to 12 quart pot.
2. Heat and stir occasionally until rice is cooked through.
3. Add chicken base as desired for flavor.
4. Remove bay leaves when done.
5. Serve with bread, croutons or crackers.
6. Crawfish can be omitted if unavailable.
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