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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 lb. hot Italian sausage links
2 chicken breasts, boneless/skinless
3 T. vegetable oil
1/4 c. all-purpose flour
2 stalks celery, chopped
1 green pepper, chopped
1 onion, chopped
2 c. chicken broth
1/2 c. water
1 10-oz. pkg. frozen whole okra
2 tsp. Tabasco sauce
1/4 tsp. thyme
1/4 tsp. oregano
1 bay leaf
1 lb. large shrimp, peeled and deveined
3 c. cooked rice
Prick sausages with fork. cut chicken into bite-size pieces.
Heat 5 qt. dutch oven over medium heat until hot. Add sausages; cook, turning often, until sausages are well-browned; transfer to paper towel-lined plate to cool slightly. Cut each sausage into 3 pieces.
Add chicken pieces to Dutch oven; cook until slightly browned. Remove to plate with sausage pieces.
Discard all but 1 tablespoon of drippings. Add oil and heat over medium heat.
With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture is browned.
Add celery, green pepper and onion; cook, stirring constantly, until vegetables are tender.
Increase heat to high.
Return sausage and chicken to Dutch oven.
Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano and bay leaf; heat to boiling.
Reduce heat; cover and simmer 15 minutes.
Add shrimp; cook, uncovered, until shrimp are pink, about 2 minutes.
Discard bay leaf.
Serve in bowls over a large scoop of hot steamed rice.
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CHICKEN CASSEROLE - GUMBO
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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1 lb. hot Italian sausage links
2 chicken breasts, boneless/skinless
3 T. vegetable oil
1/4 c. all-purpose flour
2 stalks celery, chopped
1 green pepper, chopped
1 onion, chopped
2 c. chicken broth
1/2 c. water
1 10-oz. pkg. frozen whole okra
2 tsp. Tabasco sauce
1/4 tsp. thyme
1/4 tsp. oregano
1 bay leaf
1 lb. large shrimp, peeled and deveined
3 c. cooked rice
Prick sausages with fork. cut chicken into bite-size pieces.
Heat 5 qt. dutch oven over medium heat until hot. Add sausages; cook, turning often, until sausages are well-browned; transfer to paper towel-lined plate to cool slightly. Cut each sausage into 3 pieces.
Add chicken pieces to Dutch oven; cook until slightly browned. Remove to plate with sausage pieces.
Discard all but 1 tablespoon of drippings. Add oil and heat over medium heat.
With wooden spoon, gradually stir in flour and cook, stirring constantly, until flour mixture is browned.
Add celery, green pepper and onion; cook, stirring constantly, until vegetables are tender.
Increase heat to high.
Return sausage and chicken to Dutch oven.
Gradually stir in broth, water, okra, hot pepper sauce, thyme, oregano and bay leaf; heat to boiling.
Reduce heat; cover and simmer 15 minutes.
Add shrimp; cook, uncovered, until shrimp are pink, about 2 minutes.
Discard bay leaf.
Serve in bowls over a large scoop of hot steamed rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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