Taste of Home offers a New Orleans gumbo recipe on its website. The recipe calls for ingredients such as rice, diced tomatoes, chicken breast, shrimp and Polish sausage. It serves eight people.
To make New Orleans gumbo, bring 2 cups of chicken broth to a boil in a large pot. Stir in 1 cup of uncooked converted rice, 2 chopped celery ribs, 1 chopped medium onion and 2 minced garlic cloves. Once the mixture comes to a boil, reduce the heat, cover the pot, and let it simmer for 20 minutes.
While it’s simmering, combine a 28-ounce can of undrained diced tomatoes with 1 pound of boneless, skinless chicken breasts cut into 1/2-inch cubes in a Dutch oven. Add 1/2 pound Polish sausage or kielbasa, and cut into 1/2-inch slices. Mix in 1 teaspoon each pepper and dried thyme, 2 bay leaves and 1/4 teaspoon cayenne pepper. Bring the mixture to a boil, and then reduce the heat. Cover the Dutch oven, and let the mixture simmer for 10 minutes.
In a bowl, combine 3 tablespoons all-purpose flour and 1/4 cup cold water. Gradually stir the flour mixture into the chicken mixture. Stir in 1 pound peeled and deveined uncooked medium shrimp and 1 large chopped green pepper. Cook the mixture uncovered for 4 to 6 minutes or until the gumbo thickens and the shrimp turn pink. Discard the bay leaves.
Remove the rice and chicken broth mixture from the heat, and let it stand for around 5 minutes. Stir in 1/4 cup fresh minced parsley. Serve the rice with the gumbo.