Jean Lafitte's Bayou Gumbo |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This is an old recipe that derived from one of my comrades at Lafayette Regional Airport Fire Department, it is said to have been a old favorite with the pirates from around the New Orleans area. I would like to share it with many of my friends and family! So, here it goes! Eat and enjoy! EEeeerree! Ingredients:
1/2 lb skinless chicken breast |
1 medium onion, chopped |
1 medium green pepper, chopped |
1 garlic clove, minced |
1 tablespoon flour |
1 lb low-sodium tomatoes |
1 tablespoon dried parsley |
1 crushed bay leaf |
1/2 teaspoon vinegar |
1/2 teaspoon pepper |
1 dash thyme |
1/2 lb crabmeat |
1/2 lb shrimp |
Directions:
1. Trim excess fat from chicken breast.
2. Place in a sauce pan with water and cover.
3. Bring to a boil. Cover, reduce heat, and cook chicken from the bone.
4. Chop meat and set aside.
5. Saute onion, green pepper and garlic with 1 tsp water.
6. Add flour and cook for one minute, stirring constantly.
7. Add 3 1/2 cups water, chicken and remaining ingredients, except crab meat and shrimp. Cook until boiling.
8. Reduce heat and simmer 30 minutes. Stirring in crab meat and shrimp.
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