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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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I needed a quick meal one blustery night when my husband was coming home late with the kids. So I threw together this tasty gumbo with ingredients I had on hand, and my family really liked it. Preparing it with instant rice gives us more family time together. Ingredients:
3 cups water, divided |
1 tablespoon butter |
1 cup uncooked minute® white rice |
4 cans (10-3/4 ounces each) condensed chicken gumbo soup, undiluted |
1 pound peeled and deveined cooked medium shrimp |
1 package (10 ounces) frozen cut okra |
1 package (8 ounces) imitation crabmeat, flaked |
1 tablespoon dried minced onion |
1 teaspoon cajun seasoning |
1/2 teaspoon garlic powder |
Directions:
1. In a small saucepan, combine 1 cup water and butter; bring to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes.
2. Meanwhile, in a Dutch oven, combine remaining ingredients and remaining water. Bring to a boil, stirring occasionally. Reduce heat to medium; cook, covered, until heated through. Stir in cooked rice. Yield: 12 servings (3 quarts).
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