1/4 cup olive oil
1/2 cup flour
6-8 boneless, skinless chicken breasts
2 long links kielbasa, quartered and sliced
2 boxes frozen okra
2 lbs jumbo shrimp
4 stalks celery, chopped
2 onions chopped
2 green peppers, chopped
1 small can crushed tomatoes
salt and peper to taste
1 Tbsp oregano
1 Tbsp Old Bay seasoning
garlic powder to taste
2 bay leaves
Tabasco sauce to taste
File powder
rice
Boil chicken breasts in salted water to which celery, carrots, and onion have been added to make a stock.
In a heavy sauce pan, heat oil and flour, stirring often to make a roux. Cook without burning until roux is cocoa color. Add celery, onion, and green pepper and cook until tender. Add kielbasa, cook till browned and glazed.
Cut cooked chicken into pieces and strain stock. Add broth to roux mixture. Add okra and tomatoes. Cook on low 1 hour. Prepare rice.
About 10 min before serving, add shrimp. Place soup in bowl, top each with a scoop of rice and dust with file powder.
No comments:
Post a Comment