Norm Froelichs Shrimp Gumbo, Slighly Embellished Recipe

Name: Norm Froelichs Shrimp Gumbo, Slighly Embellished
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Arge Rotisserie Chicken, Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately; 1 quart Chicken Broth; 6 cups Water; 10 Tablespoons Vegetable Oil, Divided; 1 cup All-purpose Flour; 1 whole Large Onion, Cut Into Medium Dice; 1 whole Large Red Or Green Bell Pepper, Stemmed, Seeded, And Cut Into Small Dice; 2 stalks Celery, Cut Into Small Dice; 6 whole Medium Garlic Cloves, Minced; 3 whole Bay Leaves; 1 teaspoon Ground Black Pepper; 1/2 teaspoons Dried Thyme Leaves; 1/2 teaspoons Cayenne Pepper; 1/4 teaspoons Dried Oregano; 1 can (28 Ounces) Diced Tomatoes; 1 pound Kielbasa Sausage, Sliced Thin; 3 pounds Large Peeled And Deveined Raw Shrimp

Servings: persons

1 whole Arge Rotisserie Chicken, Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately
1 quart Chicken Broth
6 cups Water
10 Tablespoons Vegetable Oil, Divided
1 cup All-purpose Flour
1 whole Large Onion, Cut Into Medium Dice
1 whole Large Red Or Green Bell Pepper, Stemmed, Seeded, And Cut Into Small Dice
2 stalks Celery, Cut Into Small Dice
6 whole Medium Garlic Cloves, Minced
3 whole Bay Leaves
1 teaspoon Ground Black Pepper
1/2 teaspoons Dried Thyme Leaves
1/2 teaspoons Cayenne Pepper
1/4 teaspoons Dried Oregano
1 can (28 Ounces) Diced Tomatoes
1 pound Kielbasa Sausage, Sliced Thin
3 pounds Large Peeled And Deveined Raw Shrimp

1
Bring chicken bones and skin, chicken broth, and water to boil in a large soup kettle over medium-high heat.
2
Reduce heat to low and simmer until bones release their flavor, about 30 minutes; strain, reserving the broth.
3
Wash the kettle.
4
Meanwhile, heat 1/2 cup of the oil in a large heavy-bottomed saucepan over medium-low heat.
5
Add flour and cook, whisking occasionally after first and very frequently towards the end, until roux is chocolate colored, about 20 minutes.
6
While roux cooks, heat remaining 2 tablespoons of oil over medium-high heat in the soup kettle.
7
Add onions, pepper, and celery; saute until tender, about 5 minutes.
8
Add garlic, bay leaves, pepper, thyme, cayenne, and oregano; continue to saute until fragrant, about 1 minute.
9
Stir in roux, then add broth, tomatoes, sausages, and chicken; bring to a simmer, reduce heat to medium-low and continue to simmer to blend flavors, about 45 minutes (Can be cooled, covered, and refrigerated for several days.)
10
When ready to serve, return soup to a simmer, add shrimp and cook until soup is heated through and shrimp are opaque, just a couple of minutes.
11
Serve, with rice if you like.

1129

kcal

Calories

Fat

Carbs

111

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole Arge Rotisserie Chicken, Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately, 1 quart Chicken Broth, 6 cups Water, 10 Tablespoons Vegetable Oil, Divided, and more.

Yes, Norm Froelichs Shrimp Gumbo, Slighly Embellished falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Norm Froelichs Shrimp Gumbo, Slighly Embellished

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