Recipe Talk

I need the recipe for 30 minute chicken and shrimp gumbo. I believe it was in the Woman's World issue 2006.

CHICKEN SHRIMP GUMBO

1 chicken, cut up
3 1/2 tsp. salt
1/2 c. shortening
1/2 c. flour
1 c. chopped onions
1 clove garlic, crushed
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1/2 c. chopped celery
1/2 tsp. powdered thyme
1/2 tsp. black pepper
2 lb. uncooked shrimp
1/2 c. chopped green onions
1 tsp. gumbo file powder
1/2 c. chopped parsley (use to
decorate serving platter)

Sprinkle chicken with salt. Melt shortening. Add
chicken pieces and brown. Remove chicken and set aside. Stir
flour into hot fat. Stir until brown. Add chopped onion and
garlic. Stir in 2 cups water. Add chicken, Worcestershire
sauce, 2 teaspoons salt, lemon juice, pepper and thyme. Cook
covered for 1/2 hour. Stir in shrimp, celery and green onion.
Simmer 30 minutes. Remove chicken to serving platter. Add
gumbo file to heated sauce. Pour over chicken or serve sepa-
rately. Serve with rice. Serves 6 to 8.

One Bowl 30 Minute Big Easy Shrimp and Chicken Gumbo

Yields 6-8

With only one pot, this spicy, healthy & easy Shrimp and Chicken Gumbo has a velvety sauce, served over quinoa. Plus it's ready in only 30 minutes!

10 min
Prep Time

30 min
Cook Time

40 min
Total Time

Ingredients

•2 tablespoons olive oil
•2 tablespoons all-purpose flour (use a gluten free blend if needed)
•1 red bell pepper, diced (I used 1 red and 1 orange)
•1 green bell pepper
•1 cup chopped celery
•1 small red onion, diced
•2 cloves garlic, minced or grated
•2 cup frozen okra
•2 (14 ounce) cans petite diced fire roasted tomatoes
•1 tablespoon dried basil
•1 tablespoon dried oregano
•1 teaspoon dried thyme
•1/8 teaspoon cayenne pepper
•1 tablespoon cajun seasoning
•1/2 tablespoon chili powder
•1 1/2 teaspoons salt
•1 1/2 teaspoons black pepper
•6 cups low sodium chicken broth
•1 pound boneless skinless chicken breast, diced
•1/2 pound shrimp, tails removed and deveined
•4 tablespoons cornstarch mixed with a 1/4 cup cold water to create a slurry

•To serve:

•1 1/2 cups uncooked quinoa

ingredients

Powered by Chicory

Instructions

1.In a large stock pot, heat the olive oil over medium heat. Whisk in the flour and cook, it begins to brown and becomes fragrant. Whisk occasionally. It will take about 4-5 minutes. Reduce the heat Add the red bell pepper, green bell pepper, celery, red onion, garlic, and okra, and cook until the veggies begin to soften, about 10 minutes. Add the diced tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, chili powder, salt and pepper. Cook for 5 minutes.
2.While the gumbo cooks, cook the quinoa according to the packages instructions.
3.Add the chicken broth and the diced chicken. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes or until chicken is cooked. Add the shrimp and the slurry. Bring to a boil and stir until the gumbo thickens, about 1-2 minutes. Serve over the quinoa.

-----------------------------------------

Half-Hour Chicken Gumbo

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Ingredients

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

Directions

1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Options:

Two of the 4 cups water can be replaced with 2 cups low-sodium store-bought chicken broth.