Spicy Chicken, Sausage and Shrimp Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This recipe is actually called Sunday Gumbo , but seeing that some people are critical of how a true gumbo is fixed, I changed the name so as not to incriminate the innocent. Enjoy! Ingredients:
1 lb italian sausage, links sliced |
1 lb boneless skinless chicken breast, cut into cubes |
3 tablespoons vegetable oil |
1 medium red bell pepper, chopped |
1 medium onion, chopped |
3 celery ribs, chopped |
1 teaspoon dried marjoram |
1 teaspoon dried thyme |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
3 (14 1/2 ounce) cans chicken broth |
2/3 cup brown rice, uncooked |
1 -14 1/2 ounce tomato, canned, undrained and diced |
1 lb medium shrimp, uncooked, peeled and deveined |
2 cups frozen okra, sliced |
Directions:
1. In a Dutch oven, brown sausage and chicken in oil.
2. Remove with a slotted spoon and keep warm.
3. In the drippings sauté red pepper, onion and celery until tender.
4. Stir in all seasonings, cook for 5 minutes.
5. Stir in the broth, rice and sausage mixture, bring to boil.
6. Reduce heat, cover and simmer for 20-25 minutes or until rice is done.
7. Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.
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