• 8servings
  • 45minutes
  • 215calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 teaspoon oil

  2. 1/2 onion, chopped

  3. 1/2 stalk celery

  4. 1/2 red bell pepper, chopped

  5. 1/2 green bell pepper, chopped

  6. 1/2 zucchini, sliced into rounds

  7. 1 teaspoon finely chopped green chile peppers

  8. 1 tablespoon butter

  9. 1/2 cup all-purpose flour

  10. 1 teaspoon salt

  11. black pepper to taste

  12. 1 (1 ounce) envelope dry onion soup mix

  13. 2 1/2 cups water

  14. cayenne pepper to taste

  15. crushed red pepper flakes to taste

  16. 2 boneless skinless chicken breasts, cut into bite-size pieces

  17. 1/2 pound kielbasa sausage, sliced

  18. 1/2 pound shrimp

Instructions Jump to Ingredients ↑

  1. Heat oil in a large heavy skillet over medium heat. Saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. Remove vegetables from skillet, and set aside.

  2. Melt the butter in the same skillet on medium heat, being careful not to burn. Stir in flour until combined, then stir in salt and pepper. Cook flour mixture until brown, 3 to 5 minutes; stir continuously. DO NOT ALLOW THIS MIXTURE TO BURN.

  3. Stir in onion soup mix and water. Increase heat to medium high. Season with red cayenne pepper and crushed red pepper flakes. Stir in vegetables. If gravy is too thick, stir in warm water. Reduce heat to low.

  4. Heat a separate large heavy skillet over medium high heat. Saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. Stir into vegetable mixture. Simmer for 35 minutes.


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