Before I share this recipe, please note that although I do use a lot of recipes (I'm still learning this craft called "cooking"), when it comes to measuring spices, I don't. I know what I like and although I use the recipes to help me figure out, if you will, the spices needed in a dish, I don't rely on them to tell me how much.
I realized after almost finishing making this, that I had made this before; however this time, it was much better. A few more things about my quirky-cooking self: 1) I generally don't like cubed chicken in dishes like this; I prefer shredded. 2) The casings on sausages disgust me, so this time I took them off and added only the sausage meat. 3) Why put rice in the pot when you can pour the soup/stew over the rice?
I know what you're thinking, but at any rate, here's my "Sunday 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
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 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
- In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute red pepper, onion and celery until tender. Stir in the seasonings; 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.
- Stir in tomatoes, shrimp and okra; cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Original recipe found at Allrecipes.com