chop your bell pepper, onion, and celery , add to a 5 quart pan.
next add can of chiles and your 7 oz gumbo mix. If you are using the gumbo base mix, you will need to make your own rice to go with this, 2 cups should be enough, if you can find the gumbo mix with rice , then its already in the mix for you.
then add your two can's of broth and water.
finally add your cooked chicken and set heat to high until boiling, then reduce to simmer about 30 minutes.
Enjoy .
Combine Minute rice and chicken gumbo soup, adding 1 can water.
Bring to a boil and remove from heat.
Add cheese and allow to stand 10 to 15 minutes.
Add shrimp, broken into halves. Reheat and serve.
Brown
hamburger
meat and onion.
Add catsup, mustard, salt and
pepper
to
taste and chicken gumbo soup.
Stir and heat until bubbly.
Serve on open faced hamburger buns.\tThis is quick and easy and kids like it!
Dip both sides of pork chops in flour.
Brown both sides in hot oil or Crisco in layer frypan with a lid.
Drain excess oil. Fill gaps between pork chops with instant rice.
Pour chicken gumbo soup and chicken broth over rice.
Cover and place in a 350\u00b0 oven for 45 minutes.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Heat butter in a 3-quart saucepan until melted.
Add okra, onion and green pepper; cook and stir until onion is tender.
Stir in broth, tomatoes with liquid, bay leaf, salt and pepper.
Heat to boiling; reduce heat and simmer, uncovered, 15 minutes.
Stir in chicken and parsley; heat through.
Serve chicken mixture over hot rice.
Heat margarine in 3-quart saucepan until melted.
Add okra, onion and green pepper; cook and stir until onion is tender.
Stir in broth, tomatoes (with liquid), bay leaf, salt and pepper.
(We like it spicy, so I add about 1 tablespoon Tony Chachere's Creole seasoning.
Can be found at Food Lion.)
Heat to boiling; reduce heat.
Simmer uncovered 15 minutes.
Stir in chicken and parsley; heat through.
Serve chicken mixture over hot rice.
Makes 6 servings.
Melt butter in pot.
Add onion and cook until limp.
Add chicken broth, okra, cayenne, tomatoes and green pepper.
Simmer partially covered for about 1 hour.
Add rice, chicken and chicken gumbo soup and simmer about 1 hour.
Salt and pepper before serving.
In large saucepan, cook and stir okra, onion and pepper in 3 tablespoons margarine until onion is tender.
Stir in chicken broth and tomatoes.
Simmer, uncovered, for 15 minutes.
Season with salt and pepper.
Stir in chicken; heat through.
Serve in bowls over scoops of rice.
nto chunks.
Sprinkle chicken with a bit of salt
Melt margarine.
Add okra, onion and green bell pepper.
Saute until tender.
Stir in broth, tomatoes, bay leaf, allspice, salt and pepper.
Bring to a boil; stir in rice, cover, reduce heat and simmer for 20 minutes.
Stir in chicken and cook just until thoroughly heated.
Remove bay leaf and allspice.
In a large saucepan cook and stir okra, onions and green peppers in butter over low heat until onion is tender.
Stir in consomme, tomatoes and bay leaf.
Simmer 15 minutes.
Season to taste with salt and pepper.
Stir in chicken and parsley; heat through.
Serve in bowls with scoops of rice.
Makes 6 servings.
Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
Serve over hot cooked rice.
Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.
In a large skillet saute onions in a small amount of oil.
Add tomato sauce with 1/2 can of water.
Add seasonings and chicken gumbo soup.
Rinse can with water and add to skillet.
Let simmer 20 minutes.
Prepare rice according to package directions.
Blend gumbo mixture into cooked rice.
Serve as a side dish with anything.
Serves 4 to 6.
Grease bottom of pan with shortening.
Put a layer of onion, bell pepper, tomatoes and celery.
Brown chicken on both sides. Place chicken on top of vegetables.
Bring 1 cup of rice and water to boiling.
Pour over top of chicken.
Add chicken gumbo soup. Add salt, pepper and garlic salt as desired.
Add a little of the onion soup mix.
Bake about 40 to 45 minutes.
First put layer of onion, celery and bell pepper in crock-pot. Add chicken and bay leaf.
Next, add rice, soup, water and file. Cook on low heat for 6 to 8 hours, or on high for 2 1/2 to 4 hours.
If it gets too dry, add a little boiling water.
Spread rice evenly in buttered casserole pan.
Sprinkle 1/4 of the dry onion soup on rice.
Place chicken on rice.
Sprinkle with remaining onion soup and pepper to taste.
Blend well the mushroom soup, chicken gumbo soup and water.
Pour over chicken and rice. Dot with margarine and cover with foil.
Bake 2 hours at 325\u00b0.
o 425\u00b0F.
Rinse chicken breast with cold water.
In large saucepan, combine stewed tomatoes, tomato soup, chicken gumbo soup, 2 soup cans water, green onions, sweet potato, celery, parsley, worcestershire sauce, garlic, tabasco, and bay leaf. Bring to boiling; reduce heat. Cover and simmer until vegetables are tender, about 30 minutes. Add shrimp and clams with the liquid and simmer until heated through, about 10 minutes. Season to taste with salt and pepper. Remove bay leaf.
Slice potatoes lengthwise into baking dish; cover with seasoned pork chops.
Slice onions and place on top of pork chops. Add 2 cans chicken gumbo soup.
Bake at 375\u00b0 for 1 hour.
Serves 4.