- 9 ounces
Onion (Each 50 g)
Red Bell peppers (À 150 g)
Rods Celery (À 75 g)
- 2 tablespoons
- 15 ounces
Tomatoes (Can; drained weight)
- 1 ¾ pints
- ¾ cup
White wine (or vegetable broth)
- 1 teaspoon
- 3 ounces
- 5 ounces
great Shrimp (80 g; ready to cook)
Peel and chop onion and garlic.
Rinse peppers, quarter and remove seeds. Cut into 1-cm (approximately 1/3 inch) cubes.
Rinse and de-thread celery. Cut into thin slices.
Rinse chicken drumsticks, pat dry and remove the skin with a knife. Season with salt and pepper.
Heat the oil in a large saucepan and fry the drumsticks on all sides. Remove and set aside.
Add the onions, garlic, peppers and celery to the pan. Sauté over medium heat, stirring, for 3-4 minutes.
Crush the tomatoes in a bowl and add to pan. Add broth and white wine to pan. Season with cumin and bring to a boil.
Stir in rice. Add drumsticks. Cook covered on medium heat. Simmer for 20 minutes.
Rinse okra and cut into 1 cm wide (approximately 1/3 inch) pieces and add to the pan. Simmer another 25-30 minutes.
Rinse shrimp, pat dry and add to pan before final 5 minutes of cooking time. Season with salt and pepper and serve.