Smoky Shrimp and Chicken Gumbo Recipe

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Ingredients

Count

Nutrition

3575

Calories

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Ingredients:

Serving

1 lb unpeeled medium shrimp
8 cups water
1 tsp black peppercorns
4 garlic cloves, crushed
3 large celery stalks, chopped
3 bay leaves
3 medium carrots, coarsely chopped
1 large onion, coarsely chopped
6 tbsp canola oil, divided
2.25 oz all-purpose flour (about 1/2 cup)
6 skinless, boneless chicken thighs , cut into bite-sized pieces
2 cups finely chopped white onion
1 tbsp creole seasoning
3 garlic cloves, minced
2 medium celery stalks, chopped
2 medium tomatoes, finely chopped
1 large green bell pepper, seeded and finely chopped
3 cups fat-free , lower-sodium chicken broth
2 bay leaves
1 cup frozen cut okra
2 tsp worcestershire sauce
2 tsp hot pepper sauce (such as tabasco)
1/2 tsp black pepper
1/2 tsp smoked paprika
2 cups hot cooked brown rice

Directions:

To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.
To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large bowl.
Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken; cook 7 minutes, turning to brown on all sides. Add onion and the next 5 ingredients (through bell pepper); sauté for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.
Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.
Combine shrimp and paprika; toss to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shrimp; sauté for 2 minutes or until the shrimp are done. Stir shrimp into okra mixture. Discard bay leaves. Serve over rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3575.39 Kcal (14969 kJ)
Calories from fat	1564.97 Kcal
		% Daily Value*
Total Fat	173.89g	268%
Cholesterol	265.15mg	88%
Sodium	7502.18mg	313%
Potassium	5861.35mg	125%
Total Carbs	371.64g	124%
Sugars	72.6g	290%
Dietary Fiber	44.24g	177%
Protein	146.31g	293%
Vitamin C	257.4mg	429%
Vitamin A	4.8mg	160%
Iron	77.2mg	429%
Calcium	1450.4mg	145%

Amount Per 100 g
Calories	68.8 Kcal (288 kJ)
Calories from fat	30.11 Kcal
		% Daily Value*
Total Fat	3.35g	268%
Cholesterol	5.1mg	88%
Sodium	144.36mg	313%
Potassium	112.79mg	125%
Total Carbs	7.15g	124%
Sugars	1.4g	290%
Dietary Fiber	0.85g	177%
Protein	2.82g	293%
Vitamin C	5mg	429%
Vitamin A	0.1mg	160%
Iron	1.5mg	429%
Calcium	27.9mg	145%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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