Chicken and Shrimp Supreme

Joyce Smith, Downsville High

  • 1 fryer, cup up
  • 1 cup flour
  • 2 cans chicken gumbo soup
  • 1 small package frozen shrimp
  • Salt and pepper
  • Cooked rice

Flour, salt and pepper fryer. Brown in 3 tablespoons hot oil. Add soup, plus 2 cans water. Cover and cook about 1 hour or until done. Remove chicken from gravy; cool and debone. Add shrimp and deboned chicken to gravy.

Simmer 10 minutes.

Serve over cooked rice.

Makes 4 servings.





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