| 27 | 28 | 29 | 30 | 31 |
| 1 | 13 | 26 | 38 | 51 |
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1
6
1
1
2
Cup Tomato - chopped
Ounce Chicken meat - lean, cooked Or raw
/4 Teaspoon Thyme
/4 Teaspoon Marjoram
Bay leaves
Black pepper - freshly
Ground, to taste
Cook the onion, celery, and garlic over high heat for 2 minutes, stirring
constantly until they begin to colour.
Add all remaining ingredients
Cover the pot and simmer gently for 30 minutes.
To Serve: Ladle into warm soup bowls and serve piping hot.
NOTES: This is a very simple and basic preparation, and an excellent way to
create a thrifty meal or first course from small amounts of leftover
poultry. It can, of course, be made from scratch by simply using uncooked
poultry meat.
A tablespoon of blond "roux" mixed with some of the stock and stirred into
the soup a few minutes before the simmering is complete adds a silky texture
to the dish.
Creole Gumbo Pot
=
1
2
3
1
1
1
2
===============
Small Eggplant
Teaspoon Salt
Tablespoon Olive oil
Large Onion, chopped
Red pepper, seeded, diced
Garlic clove, crushed
Teaspoon Paprika
1
4
3
2
1
2
8
/2 Teaspoon Hot chili powder
Ounce Fresh okra
/4 Cup Frozen corn, thawed
Cup Boiling chicken stock
Can Tomatoes in tomato juice [8 oz]
Tablespoon Long grain white rice
Ounce Peeled cooked medium-size shrimp, thawed if frozen
Salt to taste
Fresh ground pepper to taste
Fresh dill sprigs [opt]
Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander.
Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water
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