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SHRIMP AND CHICKEN GUMBO!!

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

SHRIMP AND CHICKEN GUMBO
SHRIMP AND CHICKEN GUMBO

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

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