Ingredients:
1/2 lbs. boneless chuck roast, cubed Water to cover
12 (46-oz.) can tomato juice
1 (46-oz.) can V-8 Picante juice
2 packages frozen vegetable gumbo mix
1 Tbsp. Creole Seasofting (or to taste)
4 large peeled and cubed _potatoes
Instructions:
shredded cheddar cheese sliced green onions to garnish In large soup pot place cubed roast and cover with water. Cook over high heal for 30 minutes. Add tomato juices. When liquid is hot, add gumbo mixes and cook for thirty minutes. Add potatoes and seasoning and simmer until vegetables aredone.
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