Mardi Gras Gumbo

1 pound Italian sausage links, sliced
1 pound skinless, boneless chicken breast halves - cubed
3 tablespoons vegetable oil
1 medium sweet red pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
2 teaspoons Creole seasoning
3 (14.5 ounce) cans chicken broth
2/3 cup uncooked brown rice
1 (14.5 ounce) can diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra
  1. In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm.
  2. In the drippings, sauté red pepper, onion and celery until tender.
  3. Stir in the seasoning; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender.
  4. Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.

Cooking With Crevolyn
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