SHRIMP AND CHICKEN GUMBO!!
Hands-on: 50 min. Total: 1 hr. 15 min.
6 tablespoons canola oil, divided
¾ pound skinless, boneless chicken thighs
¾ cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1½ cups chopped seeded poblano chile
1 cup chopped celery
10 garlic cloves, chopped
1 cup dry white wine
4 cups unsalted chicken stock
2 cups water
2 teaspoons ground red pepper
1¾ teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
¾ pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
½ teaspoon black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
⅓ cup thinly sliced green onions
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Cut into slices.
2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.
SERVES 8 (serving size: 1½ cups)
CALORIES 430; FAT 15g (sat 1.3g, mono 7.3g, poly 3.5g); PROTEIN 23g; CARB 48g; FIBER 5g; CHOL 94mg; IRON 3mg; SODIUM 558mg; CALC 102mg
Stir, Stir, Stir
The longer you cook and stir the flour and oil mixture, called a roux, the richer the gumbo will be. A lighter roux, cooked about 15 minutes or until golden-brown, will still be delicious