Farm Bureau Gumbo Recipe
Ingredients:
1 box Zatarains Gumbo with Rice
2 T vegetable oil
4 c chicken broth
1 10.5oz can tomato soup
2 c water - reserve 1 c as needed to thin gumbo
1 16 can whole kernel corn
1 lb precooked chicken - diced
1 lb cooked shrimp
1/2 c sliced okra
1/2 c chopped bell peppers
1/2 c chopped celery
1-2 tsp Creole seasoning - to taste
Salt and pepper to taste
1 box Zatarains Gumbo with Rice
2 T vegetable oil
4 c chicken broth
1 10.5oz can tomato soup
2 c water - reserve 1 c as needed to thin gumbo
1 16 can whole kernel corn
1 lb precooked chicken - diced
1 lb cooked shrimp
1/2 c sliced okra
1/2 c chopped bell peppers
1/2 c chopped celery
1-2 tsp Creole seasoning - to taste
Salt and pepper to taste
Directions:
Sauté onion, bell pepper and celery in 2 T vegetable oil until onion is translucent. Add okra and cook until softened. While vegetables are cooking, start the Zatarains in a pot with chicken broth, tomato soup and 1 cup water and bring to a boil. Once boiling, reduce to a simmer and add onion, bell pepper, celery, okra and chicken. Add creole seasoning to taste (1-2 tablespoons). If needed, use reserved water to thin to desired consistency. Simmer 30-45 minutes. Add shrimp about 10 minutes before serving.
Serve over rice.