New Orleans Gumbo

Here's a yummy gumbo recipe.  I'm not sure what magazine this was cut from, but the author says she's been making this for 30 years.  If you do not like cayenne pepper, use 1/2 to 1 teaspoon of black pepper to substitute.

New Orleans Gumbo

Dolores Bridges, Danville, Kentucky

2 cups chicken broth

1 cup uncooked converted rice

2 celery ribs, chopped

1 medium onion, chopped

2 garlic cloves, minced

1 can (28 oz) diced tomatoes, undrained

1 lb boneless, skinless chicken breasts, cut into 1/2 inch cubes

1/2 lb. smoked kielbasa or Polish sausage, cut into 1/2 in. slices

1 tsp. dried thyme

1 tsp. pepper

2 bay leaves

1/4 tsp. cayenne pepper

3 tbsp. all-purpose flour

1/4 cup cold water

1 lb. uncooked medium shrimp, peeled and deveined

1 large green pepper, chopped

1/4 cup minced fresh parsley

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 turns 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.  Yield: 8 servings

1 cup gumbo with 1/2 cup rice has 841 mg. sodium, 29 g. carb and 2 g. fiber.