Tuesday, April 14, 2009

10 for $10 is Back at Sprouts

Pork ribs (per lb)
Whole chicken (per lb)
Chicken drums or thighs (per lb)
Sausage links
Shrimp skewers
Gourmet stuffed clams

Check your local ad.

If you buy the whole chicken, I have a great Gumbo recipe from a friend of mine, whose husband is Creole and from Louisiana.

1 C Tony Chachere's instant Roux mix (my local grocer carries it)
2 C water
10-12 C water
whole chicken
1 package turkey sausage
1 onion, chopped
1 green pepper, chopped
1 T minced garlic
1 bunch green onions, diced
Tony Chachere's Creole seasoning (This and the roux mix are key! This seasoning is so good you'll want to put it on everything.)
garlic powder
red pepper powder
8 - 10 eggs

Directions:Boil the 2 C water. Turn heat to low. Add roux mix. Stir until dissolved and thickened. Add 10-12 C water. Add chicken and cook for 20 min. When chicken is done, remove from water. Let cool slightly. Debone.

Meanwhile, saute onions, minced garlic, and green pepper in 1 T olive oil. Add all vegetables, turkey sausage, seasonings and chicken to roux. Let cook on low for 5 hours. (Can eat sooner, if desired...Katie said so.)

Boil eggs on side, and add when serving.

  • Invite people over. This recipe makes so much gumbo, it's plenty to feed a houseful and still have leftovers.

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