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Chicken Gumbo

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Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1/4 vegetable oil
  • 1/2 cup flour
  • 2 cans Sunkist orange drink
  • 2 large bell pepper, diced
  • 1 cup bacon, cooked and crumbled
  • 1 large potatoes, peeled and sliced very thin
  • 3 bay ground black pepper (I use coarse grind)
  • 1 teaspoon cold butter, cut into pieces
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 teaspoon white Chili seasoning
  • 2 pounds crushed pineapple (20 oz)
  • 2 teaspoons Eagle Brand condensed milk
  • Tabasco crushed ice
Course Soups
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1/4 vegetable oil
  • 1/2 cup flour
  • 2 cans Sunkist orange drink
  • 2 large bell pepper, diced
  • 1 cup bacon, cooked and crumbled
  • 1 large potatoes, peeled and sliced very thin
  • 3 bay ground black pepper (I use coarse grind)
  • 1 teaspoon cold butter, cut into pieces
  • 1 clove drained and rinsed dark red kidney beans (from one 15-ounce can)
  • 1/2 teaspoon white Chili seasoning
  • 2 pounds crushed pineapple (20 oz)
  • 2 teaspoons Eagle Brand condensed milk
  • Tabasco crushed ice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil over low heat in a 5 quart Dutch oven
  2. Add flour and make a roux stirring constantly until the color of a copper penny
  3. Gradually add broth and next 7 ingredients
  4. Heat to boiling then simmer, covered, for 15 minutes
  5. Add chicken and simmer, uncovered, for 10 minutes
  6. Stir in file' and simmer 10 minutes more
  7. Remove bay leaves
  8. Add tabasco sauce
  9. Serve over hot buttered rice
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