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Granny’s Chicken Gumbo

May 29, 2013

1 48 ounce can chicken stock
1 28 ounce can tomato diced
1 16 ounce bag mixed veggies
1 10ounce bag chopped onions and peppers mix
1 4 ounce can diced chiles
1 16 ounce bag okra chopped
1lb boneless chicken, chopped in to bite size pieces
1 lb hot Italian sausage
3 tablespoons creole or Cajun seasoning
2 cups cooked rice

In large stockpot bring chicken stock, tomato puree chilies and 3 c water to boil hen reduce to a simmer. In skillet brown sausage into medium crumbles. once cooked add to stock pot. In skillet brown chicken with 1 tablespoon creole/Cajun seasoning. Once cook add to stock pot as well. Add all the vegetables and remaining seasoning. cook for about 20 minutes until veggies are tender. if soup is to thick add extra broth or water and simmer about 5 minutes longer. serve with rice.
If you like little hotter to the taste add a dash or two of hot sauce or more creole seasoning.

I like to add the rice to the bowls when serving. otherwise it makes it a little to thick.

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From → Cooking, Holidays

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