Soup's On
Some fellers think soup's
jest
for the cold and blustery winter months.Tain't so.Sometimes a body just
wants a light sammich and soup for supper.So--the critters have been
stirrin'
up a batch of good receipts fer you'uns.
Serving Size : 6
2
tb
Butter
1
c
Peeled and sliced carrots
1
c
Sliced onions
1
c
Sliced leeks, washed, white-and light green parts only
1/2
c
Sliced celery
1
t
Fresh thyme leaves
2
lb
Cleaned and sliced white -wild mushrooms
6
c
Chicken stock
1
1/2
ts Kosher
salt,
or to taste
Pepper, to taste
1/8
ts
Minced chives
3
tb
Olive oil
Melt the butter over
medium
heat in a large soup pot.Add the carrots, onions, leeks, and celery,
and
cook until tender but not browned, about 10 minutes.
Stir in the thyme and
mushrooms
and cook for minutes, until the mushrooms have softened. Add the
chicken
stock, salt and pepper, and simmer, covered,for 30 minutes. Puree the
soup
in a food processor or
blender in as many batches
as necessary. Adjust seasoning to taste. Serve in warm bowls with a
sprinkling
of chives and a drizzle of olive oil, if desired.
Serving Size : 8
3
tb Butter
(to
saute with)
2
tb
Safflower
oil
2
Large onions, chopped
1/2
ts Thyme,
crushed
1
t
Basil
1
d
Salt & pepper
10
Medium ripe tomatoes,
Coarsely chopped
5
tb Tomato
paste
1/3
c
Flour
6
c
Chicken broth
1
1/2
ts Sugar
1
c
Cream
1
c
Milk
2
tb Butter
Combine butter and
oil
in soup pot; add onions; saute over low heat, sprinkling with thyme,
basil,
salt and pepper; stir occassionally. When onions are tender,stir
in tomatoes and tomato paste; simmer about 18
minutes. Blend flour
with equal amount of chicken broth; add to tomato mixture and mix
well.
Slowly add remaining chicken broth, stirring well. Simmer covered, over
low heat, for about 30 minutes. Stir
occasionally to prevent soup
from sticking to bottom of pan. Put soup through blender in small
batches.Reheat puree and stir in sugar, cream and milk.
Simmer a few minutes; add
remaining butter just before serving.
Yield: 6 servings
2 1/2
c
Cold Water
1
cn
(10 1/2 Oz.) Reduced Sodium Chicken Broth
6
c
Caluiflower Flowerets
1/3
c
Instant Nonfat Dry Milk
1
tb
Flour
1/8
ts
Ground Nutmeg
1/4
ts
White Pepper
Minced
Fresh Parsley
lemon
wedges
Combine water & broth
in
a large saucepan; bring to a boil.
Add cauliflower; return to
a boilReduce heat & cook 10 min. or
until tender. Remove
cauliflower
from broth, reserving broth. With
knife blade in processor,
add cauliflower. Pulse 8 to 10 times or
until cauliflower is finely
chopped, but not pureed.
Combine milk powder, flour,
nutmeg, & pepper; add to reserved broth,
stirring well with a wire
whisk. Add chopped cauliflower & bring to a boil; reduce heat &
simmer 15 min. or until slightly thickened.
ladle soup into 6 indiividul
bowls .Garnish with minced parsley if
desired. Serve with
lemon wedges. (fat 0.4. chol. 1.)
Serving Size : 6
1/4
c Butter,
margarine
or oil
2
tb Flour
2
Cloves garlic minced
1/2
c
Chopped
onion
1/2
c
Chopped
gr pepper
2
c Water
1
14 1/2 0z can tomatoes
1
6 0z can tomato paste
1
tb Dried parsley
1
Bay leaf
2
tb
Worchestersdhire
sauce
2
ts Instant
beef bouillion
1
t
Chili powder
1/4
ts Pepper
1/8
ts Basil
1/8
ts Ground
cloves
16 oz
pkg
fresh or frozen okra
2 1/2
lb
peeled, deveined Shrimp, crabmeat or crayfish
3
c Hot
cooked rice
File powder (
opt )
Combine flour and fat in
a
heavy saucepot or dutch oven and cook low heat stirring constantly 10
to
15 minutes or until the mixture is light brown ( roux ).
Add garlic, onion and
peppers.
Cook until tender. Stir in water, undrained cut up tomatoes, paste and
seasonings and bring to a boil. Reduce heat and cook covered for 30
minutes.Add
okra and seafood and return
to boil. then reduece heat
to a simmer anc cook another 10 to 15 minutes until heated through.
Remove
bay leaf. Serve with rice and sprinkle with file powder.
Yield: 4 servings
1 c Water
1/4
c
Sugar
1/2 ts
Ground cinnamon
1/4 ts
Ground allspice
2 pt Strawberries, hulled
2 c Orange juice
2 tb Lemon juice
1/2
c
Dry red wine or rose' wine-(optional)
FROM:
Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
Makes 4 servings.
nonfat plain yogurt (optional) lemon slices (optional)
To prepare sugar
syrup,
combine water, sugar, cinnamon and allspice in
small saucepan. Bring
to boiling over medium heat. Reduce heat to
medium-low and
simmer,
stirring occasionally, for 10 minutes.
Working in batches
if
necessary, combine berries, orange juice, lemon
juice and sugar syrup
in food processor or blender. Whirl until
pureed. Press
through fine sieve into bowl. Stir in wine, if using.
Pour into sotrage
container
and refrigerate overnight or up to 3 days.
Serve with a dollop of yogurt and slice of lemon, if desired.
2
lg cucumbers
1/4
c
walnuts
1
fennel or celery stalk
3
c
plain
yogurt
1
tb olive oil
-----garnish-----
dill or parsley, chopped
Peel cucumbers. blend in food processor with other ingredients except the oil. Add oil drop by drop while blending. Chill for 2 hours. Garnish with dill or parsley.
Recipe developed by ellen ogden. In "the cook's garden" catalog, vol. 9, no. 1. spring 1992. pg. 17.
Servings: 4
1 qt Steamed softshell
clams
1 ea Onion
3 ea Medium potatoes,
diced
2 T Chopped parsley
1/4 lb
Butter
2 c Milk
1 x Salt/pepper to taste
Melt butter, add
onion
and cook until tender but not brown. add potatoes
and just enough water
to cook potatoes. When potatoes are tender add
parsely, salt and
pepper,
and clams with their juice. Just before serving
add 2 cups milk and
heat but do NOT boil.
Mrs. William McG.
Harlow
2
pounds ground beef
32
ounces mixed vegetables
56
ounces tomatoes
12
ounces tomato sauce
1
onion -- chopped
1
cup
barley
1/2
cup
sugar
8
cups
water -- more if needed
salt -- to taste
pepper -- to
taste
Brown ground beef and
onions.
Drain. Add rest of ingredients and
cook for at least 1 hour.
MAKES ALOT !!!!!!!!
Yield: 4 servings
1/2
lb
Ground beef,crumbled
1 md Onion
1 cl
Garlic,
minced
4 c
Beef
stock
1 t
Olive
oil
1 cn Sliced
mushrooms
1 cn Tomato sauce
1 c
Frozen
cut green been
1 1/2
c
Broken spaghetti (uncooked)
1 t
Parsley
flakes
3/4
t
Salt
1/8
t
Pepper
1
Bay leaf
1/2
t
Oregano
In large
casserole
combine ground beef, onion,garlic, and oil.
Microwave
at high until meat is no longer pink, stirring once during
cooking.
Drain. Add remaining ingredients. Cover. Microwave at high till
spaghetti is done (around
20 to 25 minutes). Stir occasionally.
Beans,Bows,Meatball,Tomato
Soup
Serving Size : 4
MEATBALL
1
tb Finely
chopped
onion --Sauted a bit
1
Egg -- beaten
1/2
c
Soft bread crumbs -- (2/3Slice)
2
tb Grated
parmesan
cheese
1
tb Parsley
-- chopped
1/4
ts Garlic
powder
Pepper -- to taste
1/2
lb Lean
ground
beef
SOUP
15
oz Canned tomatoes with
basil
'pasta ready'
1/2
c
Beef
broth
8
oz Canned garbanzo
beans
--Rinsed and drained
2
c Water
1
t
Italian
seasonings --
Rubbed
1/2
c Uncooked
bow tie pasta
2
c Spinach
leaves
-- torn
1
c
liced
mushrooms
Make 24 - 36
meatballs.
Brown about 8 minutes. Drain.
In a large stock pan,
stir together undrained
tomatoes, broth,
beans,
water, and all seasonings.
Bring just to a boil.
Add bows. Reduce heat to gently
but continally cook
the pasta (8 minutes). Add
spinach, mushrooms
and meatballs. Serve now: simmer
to heat through (20
minutes). Serve later: Turn heat
off. Cover and let
stand no more than 30 minutes.
Reheat gently (10
minutes
on low) and serve.
2
lb Great northern
beans
2
lg Onions, finely
chopped
2
Cloves garlic, chopped
2
qt Water (or more if
needed)
1
lb Smoked
sausage,
diced
Salt & pepper to taste
Presoak beans for faster
cooking.
Combine ingredients and cook in heavy pot over low heat until tender,
at
least 2 hrs. Mash with potato masher until beans blend into
soup.
Best served with warm cornbread. This recipe is perfect for crock-pots
and slow cookers if cooking time is extended.
Yield: 6 servings
3 md Carrots,
sliced
2 md Onions, chopped
1
Garlic Clove, minced
2 tb
Butter/Margarine/Bacon
Fat
28 oz Baked Beans in
Brown Sugar-Sauce
11 1/2 oz V-8 or
Tomato
Juice
8
Frankfuaters, cut into 1"-pieces
1 ts Worsterceshire
Sauce American or Cheddar Cheese,-shredded
Cook carrots,
onions
and garlic in the butter in a 3 Qt sauce pan.
Stirring frequently
until crisp and tender. Stir in the remaining
ingredients except
for the cheese. Heat over medium heat, stirring
occasionally until
hot. Serve with cheese.
Serving Size : 6
1
c
White
beans,dried
2
qt
Water,more
if needed
1
Bone from baked ham
1
Bay leaf
3
Parsley sprigs
1
Onion,large,mild
Salt
Pepper
Cover the beans
with
water and soak overnight.
Drain beans and place
in soup pot, add water, ham
bone, bay leaf,
parsley,
onion. Bring to a boil, then
lower heat, partially
cover, and let simmer very
gently until the
beans
are tender. Add more water if
needed. Remove and
discard bay leaf. Remove ham bone,
cut off all meat, and
return it to the pot. Remove
about 1 cup of the
beans and a little bean liquid.
Mash to a paste and
stir this into the pot to thicken
soup. Add salt and
pepper to taste. If desired, thin
soup with milk.
1 cup peas, freshly
shelled
or frozen
1 medium onion, sliced
1 carrot, sliced
1 celery stalk with leaves,
sliced
1 potato, peeled and sliced
1 garlic clove
1 teaspoon curry powder
salt and pepper
2 cups vegetable or chicken
stock
1 cup half and half
Combine the vegetables
and
1 cup of stock in a saucepan.
Bring to a boil, reduce
heat,
cover, and simmer for 15 minutes.
Puree, return to the pan and
whisk in the remaining stock and the half and half.
Serve chilled or at room
temperature.
Garnish with a small dollop of yogurt and a sprig of mint.
2 bunches broccoli,
stalks
removed
2 parsnips, chopped
2 carrots, chopped
1 large onion, diced
3/4 pound of mushrooms, diced
5 cloves of garlic, minced
2 cups of white wine
1 pint of whipping cream
1 pint of lowfat plain
yogurt
(or about 2 individual sized tubs)
1 T of dried basil
2 T nutmeg
1 1/2 T Worcestershire sauce
4 oz freshly grated Parmesan
cheese
salt and pepper to taste
about 20 servings
Put vegetables in BIG pot
and
cover with wine and water. Bring to a boil
slowly and let simmer until
vegetables are soft. Puree (a hand blender is
handy). Add remaining
ingredients, stirring while doing so. Let simmer
for a few minutes before
eating.
Feel free to play around with the
seasonings. I cook by
taste so the amounts are guestimates!
6 pounds meaty beef
soup
bones (marrow, shank, neck, or
arm bones)
1 large onion
3 large carrots
1/2 cup water
2 stalks celery (include
some
leaves)
1 large tomato
1/2 cup parsnips (trimmings
and cores)
8 whole black peppercorns
4 sprigs parsley (including
stems)
1 bay leaf
1 tablespoon salt
2 teaspoons dried thyme,
crushed
2 cloves garlic
12 cups water
Preheat oven to 450 degrees F . Slice onion. Chop scrubbed celery and carrots into 1-inch chunks. In a large shallow roasting pan place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
Drain off fat.
Place
the browned bones, onion, and carrots
in a large soup pot or Dutch oven. Pour1/2 cup water
into the roasting pan and rinse. Pour this liquid into
soup pot. Add celery, tomato, parsnips, potato parings,
peppercorns, parsley, bay leaf, salt, thyme, and garlic.
Add the 12 cups water.
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
To clarify stock for
clear
soup: In order to remove solid flecks that are too small to be strained
out with cheesecloth, combine ¬ cup cold water, 1 egg white, and 1
crushed eggshell. Add to strained stock. Bring to a
boil. Remove from heat, and
let stand 5 minutes. Strain again through a sieve lined with
cheesecloth.
Makes 8 cups
1/2 pound ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter, divided
3 cups chicken broth
4 cups potatoes, cubed
1/4 cup all-purpose flour
2 cups cheddar cheese, cubed
1 1/2 cups milk
1/4 cup sour cream
Saute vegetables and brown beef in 1 tablespoon butter. Mix in basil and parsley. Add broth and potatoes.Bring to a boil, then simmer until potatoes are tender,about 10-12 minutes.
Melt the remainder of
butter
and mix in flour. Mix into the milk until smooth and add slowly to the
soup, mixing constantly. Bring to a boil and turn to simmer and add
cheese.
When melted, add sour cream, heat through. Do not boil.
Makes 6 -8 servings
2 tablespoons vegetable
oil
1 cup chopped onions
1/4 cup chopped celery
1 small clove garlic
2 cups chopped green bell
pepper
1/2 pound ground beef
1 (16 ounce) can
crushed
tomatoes
1/2 cup tomato juice
1/4 cup uncooked rice
3 cups water
2 tablespoons chopped fresh
parsley
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon ground black
pepper
parsley for garnish
1/4 teaspoon ground cinnamon
Sauté onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
Add tomatoes, juice,
water,
parsley, sugar, salt, and pepper to the browned beef mixture. Cover,
and
simmer 45 minutes or until rice is cooked. Adjust liquid if necessary.
Stir in cinnamon. Taste for seasoning.
Garnish each serving with
a parsley sprig.
Makes 4 servings
8 cups water
6 potatoes, cubed
1 onion
1 tablespoon butter
1 bay leaf
2 teaspoons dried parsley
salt
ground black pepper
1 cup all-purpose flour
2 eggs
1/2 cup half and half or
milk
water
Quarter the onion and separate the layers.
Boil 8 cups water with the potato, onion, butter, bay leaf, parsley, and salt and pepper to taste.
When the potatoes are done, mix the flour, eggs, and about 1 teaspoon salt in a separate bowl. Add water until it is a thick dough.
Spoon or cut noodles into soup--I tilt the bowl over the soup and use a butter knife to cut strips as it pours.
After noodles are fluffy,
pour
in the cream. Heat and serve. This soup is even better the next day!
Makes 4 servings
Super Easy Chicken Noodle Soup
1 pound boneless,
skinless
chicken
4 chicken bouillon cubes
8 cups water
2 cups thin egg noodles
Measure water into a
large
pot, and add chicken and chicken bouillon. Boil until chicken is fully
cooked.
Remove chicken from the
broth.
Chop into small pieces,and return meat to the pot.
Add egg noodles, and cook
until tender.
Makes 4 servings
You can use regular hamburger if you want and can add kidney beans.
3 lb trimmed beef
brisket
1/4 lb of bacon diced
1 lb onions, chopped
1 Tbsp ground cumin
3 Tbsp chili powder ( I use
more )
2 tsp paprika
1 tsp each dried oregano
leaves,
pepper and salt
1/2 tsp dried thyme leaves
1/8 tsp ground cinnamon
4 large cloves garlic, minced
1 can (13 3/4 oz) beef broth
1 can ( 28 oz) plum tomatoes
in puree
2 canned chipotle peppers
( I use almost the whole can 7 oz chop peppers
fine)
I cup water (optional)
Cut beef into 1/2 inch
cubes.
In a Dutch oven,over medium heat,cook bacon until crisp. Remove;
reserve. Remove all but 1 Tbsp drippings ; reserve.
Over high heat, saute beef
in batches, adding drippings as needed. Remove to bowl;over
medium
heat, saute onions in any remaining drippings 10 minutes or until well
browned. Meanwhile, heat skillet over medium heat. Add
cumin;
cook 1 minute or until very fragrant and toasted.( be careful not to
burn
) Stir in chili powder, paprika, oregano, pepper, salt, thyme, and
cinnamon,
Stir seasonings and garlic into onions; saute 1 minute. Stir in
bacon,
broth, tomatoes, chiles and beef, breaking up tomatoes with spoon.
Heat chili to boiling;
reduce
heat. Partially cover; simmer gently 3 hours
or until beef is tender,
stir
toward the end of cooking time to prevent
sticking.
serves; 8
from: McCalls February 1995
2 c Powdered
nonfat
milk
3/4 c Cornstarch
1/4 c Instant
chicken bouillon
2 tb Dried onion flakes
1 ts Basil leaves
1 ts Thyme leaves
1/2 ts Pepper
NOTE: To use in
place
of canned cream soups in casseroles or as a
base for your own
soups.
Much lower in fat and salt than the canned
versions. The trick is to
have it made up ready to use! Combine all
ingredients, mixing
well.
Store in an airtight container until ready
to use. To SUBSTITUTE FOR
ONE CAN OF CONDENSED SOUP: Combine
1/3 cup of dry mix with 1
1/4 cups of cold water in a saucepan. Cook
and stir until thickened.
Add to casseroles as you would the canned
product. Makes equivalent
of 9 cans of soup. Source: The New American
Diet, c1986
Alison's
Note:
I have been using this for several months and it works
great. If you want to
make cream of mushroom or cream of chicken, or
whatever, just add some
chopped
mushrooms or chicken (or whatever) to
the recipe. My
only caution is to make sure you STIR constantly while
you're thickening it
on the stove. Otherwise it may scorch. I
basically just bring
it to a boil (while stirring), let it boil for
20-30 seconds, and
take
it off the heat. Using this mix has saved me a
fortune! Plus
it's fat-free and has less sodium than good old
Campbell's!
1 (20-ounce) can
sliced
peaches in light syrup
1 cup sour cream
3 tablespoons honey
1 cup plain nonfat
yogurt
fresh mint sprigs
(optional)
Makes 6 servings
Place all ingredients except mint in blender; process until smooth. Pour into serving bowls;garnish with mint, if desired. Serve cold. Refrigerate leftovers.
Tip: Easy and light-this
soup
makes a good first course!
1/2 pound Owens® Roll Sausage
1 cup potato cubes
1 cup dried lima beans
1 teaspoon salt
7 cups water, divided
1 teaspoon black pepper
1 small onion, chopped
Dash cayenne pepper
2 cups milk
1 teaspoon chopped fresh parsley
Makes 6 servings
Place beans and 5 cups
water
in large saucepan. Bring to a boil over high heat; remove from heat.
Let
stand, covered, 1 hour. Meanwhile, crumble sausage into medium skillet.
Add onion. Cook over medium heat until sausage is lightly browned,
stirring
occasionally. Drain off any drippings. Add sausage mixture and
remaining
2 cups water to beans. Bring to a boil
over high heat. Reduce heat
to low; simmer, covered, 2 hours or until beans are tender. Stir in
milk,
potatoes, salt, black pepper and cayenne. Simmer, covered, 20 minutes
or
until potatoes are fork-tender. Sprinkle with parsley. Serve hot.
Refrigerate
leftovers.
Tip: This soup is great
to
make ahead since it is wonderful reheated!
6 slices of bacon
1 pound kielbasa
sausage,
cut into 1-inch pieces
1/2 pound boneless,
skinless chicken breast, cut into 1-inch chunks
1/4 cup all-purpose
flour
1 (12-ounce) can
tomato
juice
1 cup water
1 (28-ounce) can
whole
tomatoes,undrained
2 cubes chicken
bouillon
1 (8-ounce) can
tomato
sauce
1 1/2 cups sliced
fresh
okra or 1(10-ounce) package frozen un-breaded cut
okra, thawed
1 medium onion,
coarsely
chopped
1 medium green bell
pepper, coarsely chopped
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon cayenne
pepper
1/8 teaspoon ground
allspice
1 pound uncooked
medium
shrimp, peeled and deveined
hot cooked rice
(optional)
Makes 10 servings
Cook bacon in large Dutch
oven
over medium-high heat until crisp. Remove bacon; drain and crumble on
paper
towel. Set aside. Cook and stir kielbasa and chicken in drippings over
medium heat until chicken is lightly browned. Remove kielbasa and
chicken;
set aside. Drain off all but 3 tablespoons drippings from Dutch oven.
Add
flour to drippings; cook over
medium heat 12 to 15 minutes
or until a reddish-brown roux forms, stirring constantly.
Gradually stir in tomato
juice
and water until smooth. Add tomatoes with juice and bouillon ,stirring
well to break up tomatoes. Add reserved kielbasa, chicken, tomato
sauce,
okra,onion, green pepper, bay leaves, salt, cayenne and allspice; mix
well.
Bring to a boil over high heat. Reduce heat to low; simmer, covered, 1
hour, stirring occasionally. Add shrimp
and simmer, covered, 1-
minutes
more or until shrimp turn pink and opaque. remove and discard bay
leaves.
Stir in reserved bacon. Serve hot over rice, if desired. Refrigerate
leftovers.
Serving Suggestion: Serve with cornbread.
8 ounces
Owens®
Beef and Pork Smoked Sausage, sliced lengthwise and then into 1/2-inch
pieces
2 1/2 cups coarsely
chopped kale, cleaned
3 14-ounce) cans beef
broth
Salt and Pepper to
taste
3 medium potatoes,
peeled and cubed
1/4 cup chopped onion
1/4 cup chopped celery
Makes 4 to 6 servings
Pour broth into 3-quart
saucepan.
Bring almost to a boil over medium-high heat. Add potatoes, onion and
celery;
cook, uncovered, until potatoes are fork-tender. Add sausage.
Reduce heat to low; simmer,
covered, 20 minutes. Stir in kale; simmer 15 minutes more.Season with
salt
and pepper. Serve hot. Refrigerate leftovers.
Smoked
Sausage & Chicken Gumbo
6 slices bacon
1 1/2 cups sliced
fresh
okra or 1(10-ounce) package frozen cut okra,thawed
1 pound Owens®
Beef and Pork Smoked Sausage
1 medium onion,
coarsely
chopped
1/2 pound boneless,
skinless chicken breast, cut into 1-inch chunks
1 medium green bell
pepper, coarsely chopped
1/4 cup all-purpose
flour
2 bay leaves
1 (12-ounce) can
tomato
juice
1/2 teaspoon salt
1 cup water
1/2 teaspoon cayenne
pepper
1 (28-ounce) can
whole
tomatoes,undrained
/8 teaspoon ground
allspice
2 cubes chicken
bouillon
1 pound uncooked
medium
shrimp, peeled and deveined
1 (8-ounce) can
tomato
sauce
Hot cooked rice
(optional)
Makes 10 servings
Cook bacon in large Dutch
oven
over medium-high heat until crisp. Remove bacon; drain and crumble on
paper
towel. Set aside. Cook and stir smoked sausage and chicken in drippings
over medium heat until chicken is lightly browned. Remove smoked
sausage
and chicken; set aside. Drain off all but 3 tablespoons drippings from
Dutch oven. Add flour to drippings; cook over medium heat 12 to 15
minutes
or until a reddish-brown roux forms, stirring
constantly. Gradually stir
in tomato juice and water until smooth. Add tomatoes with juice and
bouillon,
stirring well to break up tomatoes. Add reserved smoked sausage,
chicken,tomato
sauce, okra, onion, green pepper, bay leaves, salt, cayenne and
allspice;
mix well.
Bring to a boil over high
heat. Reduce heat to low; simmer, covered, 1 hour, stirring
occasionally.
Add shrimp and simmer, covered, 10 minutes more or until shrimp turn
pink
and opaque. Remove and discard bay leaves. Stir in reserved bacon.
Serve
hot over rice,if desired. Refrigerate leftovers.
Serving suggestion: Serve
with
cornbread.
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