Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, boneless chicken thighs, Borden, brown rice, brown sugar, Cajun seasoning, Campbell’s soups, casserole, celery, Chiquita, Clabber Girl, College Inn, College Inn reduced-sodium chicken broth, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Hunt's stewed tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onion, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, shrimp, slow cooker, Thorn Apple Valley, Thorn Apple Valley skinless, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, white rice
There’s this restaurant at the mall near our village that serves the best gumbo, but I have never considered eating at it. I love stew, but I have always thought that Gumbo is a type of really hot dish that has super strong flavors. I am not a fan of strong flavored dishes—they give me a headache. And I have very low spice tolerance. The spiciest thing you can have me eat is the hot and spicy chicken from a fast food restaurant.
Until my best friend experimented with a gumbo dish at my kitchen. She just invaded my kitchen one day, brought out her tablet and opened it to a webpage, and started using my ingredients. She even had the audacity to reprimand me for not having sausage during that time. Who told her to cook in my kitchen anyway? Ugh. Best friend privileges. But I have to confess that I’m glad that she did because I wouldn’t have realized that I was missing a really good culinary experience by not trying gumbo.
Photo courtesy of Erika Marks. Recipe courtesy Reynolds Kitchen via All Recipes.
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