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October Recipe Nomination

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  • noodlehead_53
    Burgumbo a la BarbĀ© one pound boneless chicken, in bite-size pieces one pound jalapeno habanero sausage one pound shrimp cooked one quarter cabbage head,
    Message 1 of 1 , Sep 27, 2006
      Burgumbo a la BarbĀ©

      one pound boneless chicken, in bite-size pieces

      one pound jalapeno habanero sausage

      one pound shrimp cooked

      one quarter cabbage head, chopped

      one box frozen lima beans

      one half pound frozen yellow and white corn

      one fifteen ounce can kidney beans (don't drain)

      one fifteen ounce can small diced tomatoes

      one onion, chopped

      one cup rice

      rosemary, garlic, celery salt, season salt and chicken bouillon

      water



      In a large crock pot, put cut up chicken, sausage, and cabbage. Fill
      pot half-way with water. Add lima beans, kidney beans, tomatoes, corn,
      chopped onion. Season with rosemary, garlic, celery salt, season salt
      and chicken bouillon. Don't add too much as the sausage will season the
      stock as well. Set on low (about 10 hours) About 2 hours before
      serving, add rice. Once the rice is tender and all have really melded
      together, add shrimp long enough to heat and serve right away. Serve
      with Angel Biscuits.



      Angel Biscuits

      Five cups flour

      Three quarters cup shortening

      One teaspoon soda

      One teaspoon salt

      Three teaspoons baking powder

      Three tablespoons sugar

      One package yeast

      Half cup water

      Two cups buttermilk


      Sift dry ingredients together. Cut in shortening until mixed thoroughly.
      Add buttermilk and dissolved yeast. Work together with large spoon until
      all flour is moistened. Cover bowl and refrigerate until ready to use,
      as needed. (Do not store in stainless steel bowl or cover with aluminum
      foil.) Roll on floured board to half inch thickness and cut out. Bake at
      400 degrees about twelve minutes. Makes six dozen and will keep about
      three days in the refrigerator.

      Barb



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