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

Related recipes