GUMBO

A nice hot bowl of Gumbo over rice on a cold day is the best!

You will need:

2 Chicken Breasts

2 Stalks of Celery

1 Onion

1 Bell Pepper

1 Bunch of Green Onions

1/2 tsp. Salt

1/2 tsp. Black Pepper

1/4 tsp Chili Powder

1/4 tsp Paprika

2 Bay Leaves

1/2 tsp. Creole Seasoning

1/4 tsp. Parsley

1 16.9oz Bottle of Water

4 Heaping TBLSP. Roux

4 14.5 oz Cans of Swanson Chicken Broth

1/4 c. cooking oil

2 14 oz Packages of Hillshire Farm Lit'L Smokies

Large Cast Iron Pot (or other pan)

Knife, Spoon, can opener and Measuring spoons

Place the chicken breasts in your pot with 1/4 c. Oil and brown on med high heat.

While these are browning, cut up, in small pieces, the onion, bell pepper, celery and green onions keeping the green onions separate from the other vegies.

When Chicken breasts are mostly browned, add the 2 pkg of Lil Smokies and brown, stirring occasionally.

After the browning is done add the Celery, Bell Pepper and onion stirring well. Cook this down until vegies are soft.

Add the bottle of water.

Add a can of broth and a tablespoon of Roux. Mix until Roux is dissolved. Repeat this step until you have added all the broth and Roux.

Next add the Salt, Garlic Powder, Pepper, Chili Powder, Paprika, Bay Leaves, Creole Seasoning and Parsley.

The mixture should be boiling. Add the chopped Green Onions, reduce heat to simmer and cover the pot.

Cook about 2 hours.

Remove chicken and debone it and return chicken to the pot

You can taste it and add more seasoning if desired. Scoop some Gumbo and pour over a bowl of rice and ENJOY!