Bouillabaisse Gumbo Recipe
Ingredients
| Stewed tomatoes - 1 number, 16-ounce can | ||
| Condensed tomato soup - 1 number, 10 3/4-ounce can | ||
| Chicken | 1 Ounce, condensed | |
| Water - 2 soup cans (2 1/2 cups) | ||
| Sweet potato | 1 | |
| Celery - 1 stalk, chopped (1/2 cup) | ||
| Green onion | 1/3 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, snipped | |
| Worcestershire sauce | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Bottled hot pepper sauce - 2 dashes | ||
| Bay leaf - 1 number | ||
| Minced clams - 1 number, 7 1/2-ounce can | ||
| Shrimp - 1 number, 4 1/2-ounce can, drained and deveined | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. In a Dutch oven combine together un-drained stewed tomatoes, condensed tomato soup, condensed chicken gumbo soup, water, sweet potato, celery, green onion, parsley, Worcestershire sauce, garlic, bottled hot pepper sauce, and bay leaf; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 30 minutes or till vegetables are tender.
3. Add un-drained clams and drained shrimp.
4. Simmer for about 10 minutes or till mixture is heated through but do not boil.
5. Season to taste with salt and pepper.
6. Remove and discard bay leaf before serving.
SERVING
7. Arrange the sour into individual serving bowl.
8. Garnish with parsley sprigs.
1. In a Dutch oven combine together un-drained stewed tomatoes, condensed tomato soup, condensed chicken gumbo soup, water, sweet potato, celery, green onion, parsley, Worcestershire sauce, garlic, bottled hot pepper sauce, and bay leaf; bring the mixture to boil.
2. Reduce heat; cover and simmer for about 30 minutes or till vegetables are tender.
3. Add un-drained clams and drained shrimp.
4. Simmer for about 10 minutes or till mixture is heated through but do not boil.
5. Season to taste with salt and pepper.
6. Remove and discard bay leaf before serving.
SERVING
7. Arrange the sour into individual serving bowl.
8. Garnish with parsley sprigs.
Chef
