Zatarain's® Gumbo Mix with Rice on steroids.
|1 lb.||Chicken Breast Meat|
|1 lb.||Smoked Andouille Sausage|
|2 tsps.||Beef Base|
|1 Tbsp.||Soy Sauce|
|1 Tbsp.||Worcestershire Sauce|
|1 7-oz. box||Zatarain's® Gumbo Mix with Rice|
|1/2 cup||Rice, raw, not quick cooking|
Bring 6 cups of water to a boil in a 4 quart or larger pot that has a lid. Add the Chicken Breast Meat, return to a boil, then reduce the heat and simmer for 30 minutes. Turn off the heat and let cool in the pot in the water. You can hasten cooling by placing the pot in a sink full of cold water.
Just before the chicken is cooled, peel, rinse and drain the Shrimp and return them to the refrigerator. Cut the Smoked Andouille Sausage into 1/4 inch slices and set aside. Remove the chicken from the water, saving the water. Cut, pull or shred the chicken into bite sized or smaller pieces and set aside.
Add water to that in which the chicken was boiled to restore it to being 6 cups total. Begin heating the water and stir in the Beef Base, Soy Sauce and Worcestershire Sauce. Add the Zatarain's® Gumbo Mix with Rice and stir until dissolved, whisking if needed. Stir in the extra Rice along with the cut up sausage, bring to a boil, reduce the heat, cover and simmer for 15 minutes.
Uncover and stir in the Shrimp and cut up chicken. Raise the heat to return to a boil, reduce the heat, cover and simmer, stirring occasionally, until the shrimp are cooked and the rice is tender, about 10 minutes.
Let cool some before serving as the sauce will thicken as it cools.
Actually you can use any three pound combination of chicken, shrimp and sausage including eliminating one or two of those ingredients so long as the total is 3 pounds.
You can substitute two beef bouillon cubes for the beef base.
Source: My embellishment of Zatarain's Gumbo Mix recipe.
Yield: 3 quarts
Nutrition Facts per Serving:
24g Fat (38.4% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
4 1/2 Lean Meat
0 Other Carbohydrates.
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