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Post by braided-rug on Dec 3, 2006 17:47:20 GMT 10
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Post by braided-rug on Nov 4, 2007 17:12:15 GMT 10
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Post by braided-rug on Jan 8, 2008 11:18:30 GMT 10
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Post by braided-rug on Mar 9, 2008 16:02:49 GMT 10
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Post by braided-rug on Apr 5, 2008 20:35:50 GMT 10
CAJUN GUMBO The favorite flavors of gumbo are found in this hearty soup. Preparation time: 15 min Cooking time: 37 min Yield: 6 (1 2/3-cup) servings 1 (20-ounce) package boneless skinless chicken breast halves, cut into 2-inch pieces 12 ounces Italian sausage links, cut into 1-inch pieces 3 cups water 1/2 cup uncooked long grain rice 1 large (1 cup) onion, thinly sliced 1 (28-ounce) can whole tomatoes, undrained, cut-up 1 (14-ounce) can chicken broth 1 bay leaf 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/2 teaspoon finely chopped fresh garlic 1/4 teaspoon coarse ground pepper 1/8 teaspoon ground red pepper 2 medium (2 cups) zucchini, sliced 1/4-inch Cook sausage and chicken in 5-quart saucepan over medium-high heat, stirring occasionally, until browned (6 to 8 minutes). Drain off fat. Stir in all remaining ingredients except zucchini. Continue cooking, stirring occasionally, until soup comes to a full boil (6 to 8 minutes). Reduce heat to medium. Cook, stirring occasionally, until rice is tender and soup is slightly thickened (30 to 35 minutes). Add zucchini; continue cooking until zucchini is tender (4 to 6 minutes). Remove bay leaf. From: www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=12016&cid=6 |
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Post by braided-rug on Apr 9, 2008 12:19:39 GMT 10
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Post by braided-rug on Jan 3, 2009 19:11:08 GMT 10
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