It is the season for Gumbo...

Last weekend my DD was home from college and much to our delight she was in the mood to cook.  Saturday morning she baked cinnamon rolls and then on Saturday night she decided that she was in the mood for some Gumbo.  It was rainy and cool so it was really the perfect dish.  The recipe that she used was from the recent Taste of Home magazine "Heartwarming Soups" and it was delicious!!!  I am pretty impressed with my 19 year old chef if I do say so myself.







 New Orleans Gumbo

2 cups chicken broth
1 cup uncooked converted rice
2 celery ribs, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 can (23 oz) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/2 pound kielbasa or Polish sausage, cute into 1/2-inch slices
1 teaspoon dried thyme
1 teaspoon pepper
2 bay leaves
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1/4 cup cold water
1 pound uncooked medium shrimp, peeled & deveined
1 large green pepper, chopped
1/4 cup minced fresh parsley

1.  In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer 20 minutes.

2.  Meanwhile, in a Dutch oven, bring the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne to a boil. Reduce heat; cover and simmer for 10 minutes.

3.  Combine flour and water until smooth; gradually stir into chicken mixture. Stir in shrimp and green pepper. Cook, uncovered, over medium heat for 4-6 minutes or until shrimp turn pink and gumbo is thickened. Discard bay leaves.

4.  Remove rice from the heat and let stand for 5 minutes; stir in parsley.  Serve with gumbo.

Yield: 8 servings (2 quarts gumbo; 4 cups rice)

It is pretty cool having your child cook for you when she comes home! 

 I could probably get used to that.

Linking up with Amanda @ Serenity Now and her Family Friendly Food Week!