Chicken, Shrimp and Okra Gumbo |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier. Ingredients:
1 lb medium shrimp, peeled, deveined |
cajun seasoning |
3 tablespoons olive oil |
1 lb okra, trimmed and sliced |
1 tomato, chopped fine |
2 medium yellow onions, peeled, chopped fine |
2 celery ribs, sliced thin |
1/4 cup bell pepper, chopped fine |
2 boneless skinless chicken breasts, cut in 1-inch dice |
1 (10 1/2 ounce) can ro-tel tomatoes |
3 -5 garlic cloves, minced |
1 tablespoon tomato paste |
6 green onions, minced |
1 bay leaf |
1 teaspoon white vinegar |
1 1/2 quarts chicken stock |
1 (8 ounce) bottle clam juice |
1 teaspoon paprika |
1/2-1 teaspoon cayenne pepper |
3 -6 dashes tabasco sauce |
1 tablespoon worcestershire sauce |
1 tablespoon yellow mustard or 1 tablespoon creole mustard |
1/4 cup parsley, chopped |
1 tablespoon kitchen bouquet |
salt and pepper |
hot cooked rice |
green onion top, minced |
Directions:
1. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
2. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
3. Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
4. Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
5. Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
6. Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.
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