Partying around the clock requires eating to keep energy levels up. A hearty seafood stew can be the ideal choice for this fun-fueled day. Try this recipe for “Sunday Gumbo” from “Casseroles, Slow Cooker & Soups” (Taste of Home Books) from the editors of Reader’s Digest/A Taste of Home.
Yield: 16 servings
1 pound Italian sausage links, cut into 1⁄4-inch pieces
1 pound boneless, skinless chicken breasts, cubed
3 tablespoons vegetable oil
1 medium sweet red pepper, chopped
3 celery ribs, chopped
1 teaspoon dried marjoram
1 teaspoon dried thyme
1⁄2 teaspoon garlic powder
1⁄2 teaspoon cayenne pepper
3 cans (14.5 ounces each) chicken broth
2⁄3 cup uncooked brown rice
1 can (14.5 ounces) diced tomatoes, undrained
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen sliced okra
In a Dutch oven, brown the sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings, saute the red pepper, onion and celery until tender. Stir in the seasonings; cook for 5 minutes. Stir in the broth, rice and sausage mixture; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, or until rice is tender.
Stir in the tomatoes, shrimp and okra; cook for 10 minutes, or until shrimp turn pink, stirring occasionally.