Perry’s Chicken and Shrimp Gumbo

• 4 large Chicken thighs
• 2 tablespoons Chicken soup base
• ½ cup Diced onions
• 2 cups Chopped carrots
• 1 cup Chopped celery
• 1 tablespoon Thyme
• 1 cup Rice
• ¾ lb Shrimp, peeled and deveined
• 1 medium Green pepper, chopped
• 1 medium Red pepper, chopped
• 1 medium Anaheim pepper, diced
• ½ teaspoon Fresh red pepper
• 1 tablespoon Cumin

Phase One

1. Peel the skin from the chicken thighs, toss in a large pot of water, and boil for about an hour.
2. Extract the chicken thighs to cool and add diced onion, carrots, and celery. Add the chicken soup base. Boil these for about 30 min with a tablespoon of thyme and a dash of black pepper.
3. De-bone the chicken thighs and add to the pot along with a cup of rice.
4. Simmer for 30 min and enjoy!

Phase Two (a few days later)

1. Sautee the chopped red and green peppers, and diced anaheim pepper, and add to the soup.
2. Boil the peeled shrimp in a separate pot, remove and rinse. Toss in the shrimp and season with fresh red pepper and cumin.
3. Simmer for 30 minutes and enjoy with some good old Wisconsin cheese!

Servings: 8

Yield: Makes 7-8 bowls

**Perry’s recipe variations**

Along with the shrimp & peppers, add one 20 oz can of diced tomatoes.
At same time add 1/2 pound okra.
Add one 4 oz Andouille sausage (spicy) and saute with peppers & onion.

Nutrition Information