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Culinary Wednesday

January 23, 2013 - Kristy MacKaben
In preparation for our anxiously anticipated trip to the Big Easy, I plan to whip up some creole-style meals. Here is a recipe I found for New Orleans gumbo. Yum!

Ingredients: 2 cups chicken broth, 1 cup uncooked converted rice, 2 celery ribs, chopped, 1 medium onion, chopped, 2 garlic cloves, minced, 1 can (28 ounces) diced tomatoes, undrained, 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes, 1/2 pound smoked kielbasa or Polish sausage, cut 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 and deveined, 1 large green pepper, chopped, 1/4 cup minced fresh parsley

Directions: In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a Dutch oven, combine the tomatoes, chicken, kielbasa, thyme, pepper, bay leaves and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. 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. Remove rice from the heat and let stand for 5 minutes; stir in parsley. Serve with gumbo.


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