Chicken Shrimp And Okra Gumbo Recipes
This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.
Recipe From food.com
Provided by PaulaG
Categories Gumbo
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 27
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4.8/5 (22)
Total Time 1 hr 50 mins
Category Main
Calories 370 per serving
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Set aside
- Cook on low heat, stirring continuously, for about 20 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
SHRIMP AND CHICKEN GUMBO RECIPE | MYRECIPES
From myrecipes.com
Jan 27, 2015 Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 …
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Jan 27, 2015 Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 …
5/5 (13)
Calories 430 per serving
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
- Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.
CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - MARCIA …
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Dec 6, 2013 In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour …
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Dec 6, 2013 In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour …
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Author Marcia Kiesel
- In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
- Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
- In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
- Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.
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Jun 13, 2017 In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
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Directions. In a medium saucepan, heat the stock and keep warm. In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are …
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