Shrimp and chicken gumbo
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| ¼ | cup | Flour |
| 2 | mediums | Diced onions |
| 1 | small | Chopped green pepper |
| ½ | cup | Chopped celery |
| 2 | Cloves crushed garlic (up to 3) | |
| 3 | cups | Chicken broth |
| 1 | quart | Whole canned tomatoes, mashed w/juice |
| 10 | ounces | Frozen okra |
| 1 | Bay leaf | |
| 1 | teaspoon | Tabasco sauce (We use more) |
| 1 | pounds | Cooked and chunked chicken |
| ½ | pounds | Shrimp, peeled |
| 1 | cup | Rice |
Directions
>From CARLE FAMILY COOKBOOK 1st Edition In large sauce pot or dutch oven heat oil. Add flour and cook over low heat until mixture turns dark brown and develops a nutty aroma; stir frequently.
Add onions, celery, pepper, and garlic; cook 5 mins or until tender. Add chicken broth. Stir in tomatoes w/juice, okra, bay leaf and Tabasco sauce.
Bring to boil. Add rice and cook 15 minutes. Add chicken and shrimp and cook for 5 minutes to heat. Makes 6 servings.
Note: I use only breast meat. I boil them in water with a little salt and pepper and oregeno until done. Save liquid add water and a few bullion cubes to make 3 cups. After cool, remove skin and bone and chunk. I also use about 1 lb of shrimp. We like gumbo very thick, not soupy, so I use more rice also. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bosch Family <djptjj@...> on Jul 10, 1997