October 19, 2004

Cold-weather food

It ain't exactly cold today, but I decided to make this anyway.

Old Fashioned New Orleans Style Chicken Stew

1 package Zatarain's Gumbo Mix
1 lb Boneless chicken, diced
1 1/2 cup Potatoes, diced
1 cup Carrots, sliced
1 cup Celery, diced
1 cup Onion, diced
Sauté chicken in oil until light brown. Add vegetables and sauté 2 minutes. Add Zatarain's Gumbo Mix and 5 cups water. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally.

Serves 6

I'll probably double the batch and throw in a pound of smoked sausage. Mmm...If you bring some garlic bread, you can come join me. Or dessert.

UPDATE: This. stuff. ROCKS! Well, except for the freakin' hour it took me to slice and dice all the ingredients. And, yes, I did add some smoked beef sausage...which brings me to a question...Isn't smoked sausage ready to eat? Apparently, smoked sausage made from beef isn't. I mean, jeez louise, who would have thought that you had to cook it? It's smoked. Yeah, sure, the hunk I cut off was a bit mushy, but I thought it was just, you know, supposed to be like that. Luckily, I read the package after eating that piece and sure enough, it said "cook thoroughly"...in really small letters.


The soup sounds great. How about writing some dog stories?? Your sweeties look like they could tell a tail or two.

Posted at October 19, 2004 05:26 PM

Damn! If you didn't live so far away, I'd be over with banana cream pie in a heartbeat! And a grande, non-fat, white chocolate mocha with whipped cream for, uh, Harold.

Posted at October 19, 2004 07:21 PM