MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: SOUPE DE MARISCO
 Categories: soups
      Yield: 8 servings

      1 pt chopped tomatoes
      1 sm fryer chicken
      1    rib celery w/ leaves
      1    onion, halved
      1    clove garlic
      2 c  converted long grain rice
      1 lb chourico (sliced 1/2 inch
           -pieces)
      1 lb shrimp, cleaned/de-veined
    1/2    stick butter
      8 oz Kale
      1 c  chopped onion
    3/4 c  chopped bell pepper
      1 c  chopped fresh parsley
      2    cloves garlic minced
      1    (6 oz.) can tomato paste
      1 lg bay leaf
    1/4 ts thyme
    1/2 ts pepper
      2 ts salt
    1/4 ts Tabasco
    1/2 tb Gumbo File' Powder
      1 tb curry powder

   In a large pot, cover chicken with water, add celery, onion,
garlic, and boil until tender, about 1 hour.  Reserve stock.  Remove
meat from bones.  In 5 cups stock, cook rice until all liquid is
absorbed, about 25 minutes.
     In dutch oven, fry chourico and shrimp until lightly browned, 3-5
minutes.  Remove meat.  Add butter to pan and saute onion, pepper and
parsley until tender, about 3 minutes.  Add chourico, chicken and
shrimp, stir in garlic, curry powder, tomato paste, bay leaf, thyme,
salt and pepper, tabasco and remaining chicken stock.  Bring to boil.
Add rice and kale, mix thouroughly.  Cook over low heat 15 minutes,
stirring frequently.  Tomatoes and file' powder are added 5 minutes
before serving.  Season to taste.

From: KOUNTRY COOK #1 @1912232
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