New Orleans Gumbo

“I’ve been making this gumbo for at least 30 years. I’m originally from New Orleans, and I think it’s a nice taste of the Vieux Carre (French Quarter). Everyone who tastes this gumbo...

Directions In a large saucepan, bring broth to a boil. Stir in the rice, celery, onion and garlic. Reduce heat; cover and simmer for 20 minutes. Meanwhile, in a Dutch oven, combine the tomatoes,...

Ingredients

• 2 cups chicken broth
• 1 cup uncooked converted rice
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch slices
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 2 bay leaves
• 1/4 teaspoon cayenne pepper
• 3 tablespoons all-purpose flour
• 1/4 cup cold water
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 large green pepper, chopped
• 1/4 cup minced fresh parsley