Directions for: Louisiana Gumbo with Rice and Spinach Salad
Ingredients
cup matchstick almonds (175 mL)
cup pecan pieces (175 mL)
tsp honey (30 mL)
tsp salt (1 mL)
1 Tbsp olive oil (15 mL)
2 diced chicken breasts (may substitute with cooked shrimp) (450g)
1 small onion
2 stalks celery
2 dry bay leaves
tsp oregano (7 mL)
⅕ tsp cayenne pepper (.5 mL)
2 tsp Mrs. Dash original (10 mL)
3 Tbsp dry parsley (45 mL)
3 tsp fresh garlic in a jar (10 mL)
red pepper stewed tomatoes (19 oz each)
2 cup chicken broth (500 mL)
1 300g pkg frozen cut okra (10 oz)
1 cup frozen mixed peppers (250 mL)
8 turkey sausages cut into bite size pieces
2 cup basmati rice (500 mL)
4 cup water (1 L)
350 g pre-washed baby spinach (12 oz)
2 oranges
Poppy seed dressing
Directions
1. Preheat oven to 375 F (190 C)
2. Sprinkle almonds and pecans onto a large pan. Drizzle with honey and sprinkle with salt. Bake for 5 minutes or until golden brown. Once removed you will need to use a lifter to toss until they no longer stick to the bottom of the cookie sheet.
3. Heat oil in pot and fry chicken.
4. Finely chop onion and slice celery diagonally adding to pan as you cut.
5. Add spices in this order: bay leaves, oregano, cayenne, dried parsley and garlic.
6. Add tomatoes, okra, peppers and chicken broth to pot.
7. Bring to a boil and then reduce heat to simmer.
8. Add sausage then continue to simmer while rice is cooking.
9. In the meantime
Combine rice and water in a large microwave-safe pot or casserole dish with lid. Cover and microwave on high for 10 minutes, then medium for 10 minutes.
10. Remove from microwave and let stand.
11. Place spinach in a salad bowl with sliced orange wedges and drizzle with poppy seed dressing.
12. Serve gumbo with rice.
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