www.monthlymealplanner.com
gumbo
by Ruby Batson
serves: 61
 
Ingredients:
  1/4 cup   flour
  2 TBSP   olive oil
  2 1/2 cups   chopped yellow bell pepper
  1 1/2 cups   chopped green pepper
  1 cup   chopped celery
  3 cloves   garlic
  1 1/2 lbs   chicken
  8 oz   smoked sausage
  8 oz   shrimp
  2 14 oz   cans diced tomatos
  2 cans   chicken broth
  1/4 tsp   worcestershire sauce
  2   bay leaves
  1/2 tsp   salt
  1/2 tsp   pepper
  1/4 tsp   hot sauce
  3 cups   cooked rice
Directions:
  Place flour in dutch oven over med heat. Cook 20 mins or until lightly brown, stirring constantly with whisk. If flour browns too fast remove pan from heat stir constantl until it cools down. Remove flour from pan and set aside.

Add oil to pan. Stir in onion, pepper, celery cook 10 mins or until onion is tender stirring frquently. Stir in garlic cook 30 seconds remove onion mixture from pan set aside.

Increase heat to med-high, add chicken and sausage to pan cook 4 mins or until chicken is done. return onion mixture to pan. Remove pan from heat. Sprinkle reservied flour over chicken mixture; stir well. Return pan to med heat. Drain 1 can tomatoes; stir in 1 can drained and 1 can undrained tomatoes. Cook 2 minutes stirring constantly. Add broth worcestershire, and bay leaves; bring to boil stirring constantly. Cover, reduce heat and simmer 30 minutes. Stirring occasionally. Discard bay leaves. Stir in salt, pepper, and hotsauce serve over rice.