Shrimp'N' Chicken Gumbo
Yield
4 servingsPrep
30 minCook
3 hrsReady
3 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | pounds |
chicken breast halves, boneless, skinless
skinned |
|
2 | quarts |
water
|
* |
½ | cup |
all-purpose flour
|
|
2 | cups |
onions
chopped |
|
1 ¾ | cups |
celery
chopped |
|
1 ½ | cups |
green bell peppers
chopped |
|
½ | cup |
scallions, spring or green onions
chopped |
|
4 | each |
garlic cloves
minced |
|
2 | tablespoons |
vegetable oil
|
|
1 ½ | teaspoons |
thyme
dried |
* |
1 | teaspoon |
oregano
dried |
|
½ | teaspoon |
black pepper
|
|
3 | each |
bay leaves
|
* |
14.5 | ounces |
chicken broth
ready to serve |
|
8 | ounces |
tomato paste
|
|
½ | pound |
smoked sausage
sliced |
|
1 | pound |
shrimp
medium size, fresh, unpeeled |
|
1 | x |
rice
hot cooked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
907.2 | g |
chicken breast halves, boneless, skinless
skinned |
|
2 | quarts |
water
|
* |
118 | ml |
all-purpose flour
|
|
473 | ml |
onions
chopped |
|
414 | ml |
celery
chopped |
|
355 | ml |
green bell peppers
chopped |
|
118 | ml |
scallions, spring or green onions
chopped |
|
4 | each |
garlic cloves
minced |
|
3E+1 | ml |
vegetable oil
|
|
7.5 | ml |
thyme
dried |
* |
5 | ml |
oregano
dried |
|
2.5 | ml |
black pepper
|
|
3 | each |
bay leaves
|
* |
419.1 | ml/g |
chicken broth
ready to serve |
|
231.2 | ml/g |
tomato paste
|
|
226.8 | g |
smoked sausage
sliced |
|
453.6 | g |
shrimp
medium size, fresh, unpeeled |
|
1 | x |
rice
hot cooked |
* |
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.