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Shrimp 'N' Chicken Gumbo

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Recipe

Let your family enjoy this succulent dish that will have them thanking you over and over for making such a delicious dinner.

 

Yield

4 servings

Prep

30 min

Cook

2 hrs

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds chicken breasts
halves, skinned
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2 quarts water
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½ cup all-purpose flour
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2 cups onions
chopped
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1 ¾ cup celery
chopped
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1 ½ cup green bell peppers
chopped
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½ cup scallions, spring or green onions
chopped
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4 each garlic cloves
minced
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2 tablespoons vegetable oil
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1 ½ teaspoon thyme
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1 teaspoon oregano
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½ teaspoon black pepper
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3 each bay leaves
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12 ounces chicken broth
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8 ounces tomato paste
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½ pound smoked sausage
sliced
1 pound shrimp
fresh, unpeeled, medium-size
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1 x rice
cooked, hot
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Ingredients

Amount Measure Ingredient Features
907.2 g chicken breasts
halves, skinned
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2 quarts water
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118 ml all-purpose flour
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473 ml onions
chopped
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414 ml celery
chopped
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355 ml green bell peppers
chopped
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118 ml scallions, spring or green onions
chopped
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4 each garlic cloves
minced
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3E+1 ml vegetable oil
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7.5 ml thyme
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5 ml oregano
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2.5 ml black pepper
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3 each bay leaves
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346.8 ml/g chicken broth
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231.2 ml/g tomato paste
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226.8 g smoked sausage
sliced
453.6 g shrimp
fresh, unpeeled, medium-size
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1 x rice
cooked, hot
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Directions

Combine chicken and water in a Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done. Remove chicken from broth; set aside to cool. Strain broth, if desired, and transfer to a large container; set aside. Bone and chop chicken; set aside.

Place flour in a 15x10x1 inch jellyroll pan. Bake at 350℉ (180℃) for 45 minutes to 1 hour or until very brown; stirring every 15 minutes. Set aside.

Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender. Add browned flour, thyme, and next 3 ingredients, stirring until smooth. Add reserved broth, chicken, canned broth, tomato paste, and sausage. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.

Peel and devein shrimp; add to broth mixture. Cover and simmer 10 minutes or until shrimp turn pink. Remove and discard bay leaves.

Serve over rice. Yield: 4½ quarts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 775g (27.3 oz)
Amount per Serving
Calories 114328% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 1511mg 63%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 29%
Sugars g
Protein 238g
Vitamin A 37% Vitamin C 126%
Calcium 21% Iron 59%
* based on a 2,000 calorie diet How is this calculated?
 

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