Low Fat Chicken and Shrimp Gumbo |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe by Paul Prudhomme's Ingredients:
2 teaspoons paprika |
2 teaspoons dry mustard |
1 2/3 teaspoons dried basil |
1 1/3 teaspoons salt |
1 1/3 teaspoons onion powder |
1 1/3 teaspoons garlic powder |
1 teaspoon dried thyme |
7/8 teaspoon dried oregano |
1/2 teaspoon black pepper |
1/3 teaspoon white pepper |
1/3 teaspoon cayenne |
2/3 lb chicken breast, diced into 1/2-inch cube |
2/3 lb shrimp, peeled & deveined |
1/2 quart mustard greens, chopped |
1/2 quart onion, chopped |
1 1/3 cups green bell peppers, chopped |
1 1/3 cups celery, chopped |
1/2 quart okra, sliced |
2 bay leaves |
2/3 cup apple juice |
1/4 cup all-purpose flour, browned |
1/2 quart chicken stock |
1 1/3 cups fish stock |
1/2 quart collard greens, chopped |
1 quart cooked rice |
Directions:
1. Combine the the first 11 ingredients in a small bowl.
2. Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
3. sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
4. Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
5. Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell.
6. peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,.
7. stirring occasionally to check for sticking, about 8 minutes.
8. Add the apple juice and remaining seasoning mix, stir, and cook until.
9. most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned.
10. chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir.
11. until it is completely absorbed and a paste forms. Cover and cook 1 minute.
12. Add both the stocks, stir well, cover, and bring to a boil, and cook 3.
13. minutes. Add the collard greens, the remaining mustard greens, onions, and.
14. okra, and mix thoroughly. Cover the pot and bring to a boil, about 5.
15. minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until.
16. shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.
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