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.
