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Shrimp'N' Chicken Gumbo

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

3 hrs

Ready

3 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 pounds chicken breast halves, boneless, skinless
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 cups celery
chopped
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1 ½ cups 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 teaspoons thyme
dried
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1 teaspoon oregano
dried
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½ teaspoon black pepper
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3 each bay leaves
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14.5 ounces chicken broth
ready to serve
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8 ounces tomato paste
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½ pound smoked sausage
sliced
1 pound shrimp
medium size, fresh, unpeeled
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1 x rice
hot cooked
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Ingredients

Amount Measure Ingredient Features
907.2 g chicken breast halves, boneless, skinless
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
dried
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5 ml oregano
dried
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2.5 ml black pepper
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3 each bay leaves
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419.1 ml/g chicken broth
ready to serve
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231.2 ml/g tomato paste
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226.8 g smoked sausage
sliced
453.6 g shrimp
medium size, fresh, unpeeled
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1 x rice
hot cooked
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 794g (28.0 oz)
Amount per Serving
Calories 115028% from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 456mg 152%
Sodium 1538mg 64%
Total Carbohydrate 27g 27%
Dietary Fiber 7g 29%
Sugars g
Protein 239g
Vitamin A 37% Vitamin C 126%
Calcium 21% Iron 60%
* based on a 2,000 calorie diet How is this calculated?
 
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