SPICY STEW WITH CHICKEN, SHRIMP AND OKRA


Spicy Stew With Chicken, Shrimp And Okra

This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a day or two before you plan on serving it, as a night in the fridge does wonders to marry and intensify the flavors. Yields about two quarts. Download the .pdf. See recipes, stories, reviews and more at food. according to me.

TELL ME MORE

© 2006-2014 BakeSpace, Inc. All Rights Reserved