Shrimp 'N' Chicken Gumbo Recipe

Name: Shrimp 'N' Chicken Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken breasts halves, skinned; 2 quarts water; 1/2 cup flour, all-purpose; 2 cups onions chopped; 1 3/4 cup celery chopped; 1 1/2 cup green bell peppers chopped; 1/2 cup scallions, spring or green onions chopped; 4 each garlic cloves minced; 2 tablespoons vegetable oil; 1 1/2 teaspoon thyme; 1 teaspoon oregano; 1/2 teaspoon black pepper; 3 each bay leaves; 12 ounces chicken broth; 8 ounces tomato paste; 1/2 pound smoked sausage sliced; 1 pound shrimp fresh, unpeeled, medium-size; 1 x rice cooked, hot

Servings: persons

2 pounds chicken breasts halves, skinned
2 quarts water
1/2 cup flour, all-purpose
2 cups onions chopped
1 3/4 cup celery chopped
1 1/2 cup green bell peppers chopped
1/2 cup scallions, spring or green onions chopped
4 each garlic cloves minced
2 tablespoons vegetable oil
1 1/2 teaspoon thyme
1 teaspoon oregano
1/2 teaspoon black pepper
3 each bay leaves
12 ounces chicken broth
8 ounces tomato paste
1/2 pound smoked sausage sliced
1 pound shrimp fresh, unpeeled, medium-size
1 x rice cooked, hot

1
Combine chicken and water in a Dutch oven; bring to a boil.
2
Reduce heat, and simmer, uncovered, 45 minutes or until chicken is done.
3
Remove chicken from broth; set aside to cool.
4
Strain broth, if desired, and transfer to a large container; set aside.
5
Bone and chop chicken; set aside.
6
Place flour in a 15x10x1 inch jellyroll pan.
7
Bake at 350F (180C) for 45 minutes to 1 hour or until very brown; stirring every 15 minutes.
8
Set aside.
9
Cook onion and next 4 ingredients in oil in Dutch oven over medium-high heat, stirring constantly, until tender.
10
Add browned flour, thyme, and next 3 ingredients, stirring until smooth.
11
Add reserved broth, chicken, canned broth, tomato paste, and sausage.
12
Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
13
Peel and devein shrimp; add to broth mixture.
14
Cover and simmer 10 minutes or until shrimp turn pink.
15
Remove and discard bay leaves.
16
Serve over rice.

1107

kcal

Calories

Fat

Carbs

137

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 18 ingredients. The key ingredients include: 2 pounds chicken breasts halves, skinned, 2 quarts water, 1/2 cup flour, all-purpose, 2 cups onions chopped, and more.

Yes, Shrimp 'N' Chicken Gumbo 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.

Shrimp 'N' Chicken Gumbo

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