Recipe by Joey Partee
"Combining some of the ingredients from each of the two original recipe classics to form one new 'stew' to be enjoyed either warm or cold! And it's delicious! Serve over cooked white rice for a full meal."
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1 1/2 tablespoons
yellow onions, chopped
white wine, or to taste
potatoes, cut into long French fry-shaped strands
salt and ground black pepper to taste
2 (14.5 ounce) cans
1 (14 ounce) can
cooked shrimp, peeled and deveined
roma (plum) tomatoes, sliced
1 (4 ounce) can
whole green chile peppers, drained
2 1/2 tablespoons
chili powder, or to taste
chopped fresh parsley
crushed bay leaf
Made this recipe exactly as instructed. Honestly, it was just ok for me, but hubby really liked it! I don't know that I would put it on rice again with all the potatoes in it, but the flavour overall was good without eating it on rice.
* Percent Daily Values are based on a 2,000 calorie diet.
Gumpacho (A Gumbo-Gazpacho Fusion)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 82
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