Michelle Knight
Ozark Living
Recipe by:
ChiCken Gumbo
ingredients:
• ¼ cup butter
• 1 tablespoon bacon drippings
• 2 cups frozen okra
• 1 small onion, chopped
• ¼ cup chopped green peppers
• 5 cups chicken broth
• 2 cups tomatoes (I use petite
diced or stewed)
• 1 bay leaf
• ¼ teaspoon pepper
• ½ cup uncooked regular rice
• 1 cup diced cooked chicken
• 1 tablespoon chopped fresh
parsley
• 1 teaspoon Cajun seasoning
Directions:
Melt butter and bacon
drippings in a Dutch oven. Add
okra, onions and green peppers;
sauté until onions are tender. Stir
in broth, tomatoes, bay leaf, and
pepper. Bring to a boil. Stir in rice.
Cover reduce heat and simmer 20
minutes. Stir in chicken & parsley
cook until thoroughly heated.
Remove the bay leaf and serve.
Enjoy!
Laura
Alston
479-404-9277
alstonlaura2@gmail.com
Favorite Family breakFast
Brown and drain sausage. Mix cooked sausage with 8 oz. so ened cream
cheese. Unroll 1 can crescent rolls and place in bottom of greased 9"x13"
glass pan. Spread sausage cream cheese mixture on top of crescent rolls.
Sprinkle with shredded cheddar cheese. Unroll the other can of crescent
rolls and place on top of everything layered in pan.
Bake at 350 degrees for 35-45 minutes. Slice and serve immediately.
To make it even better, top each serving with a fried egg and country
gravy.
Recipe by:
ingredients
• 2 cans crescent rolls or crescent sheets
• 8 oz. cream cheese - so ened
• 1 pound ground sausage
• Shredded cheddar cheese
Directions
22 • November 2021 • oZArK LIvING
