Where's the Sin Shrimp & Chicken Gumbo |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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A really tasty version of your classic chicken and shrimp gumbo, only a little more healthful. I took a few hints from Emeril (with the roux), and came up with this. I haven't heard anything but compliments so far! :D Ingredients:
2 tablespoons butter |
2 tablespoons oil |
4 tablespoons flour |
2 stalks celery, chopped |
2 medium onions, chopped |
1/2 small red bell pepper, chopped |
5 garlic cloves, minced |
4 cups water (or chicken broth) |
1/2 lb chicken (cut into small pieces) |
1 1/2-2 cups shrimp |
1 1/2 cups okra (chop into 1 inch pieces) |
1 bay leaf |
salt and pepper |
cayenne or hot sauce |
Directions:
1. *** Spread flour on a small baking sheet evenly and bake in oven at 400°F, cook stirring occasionally until flour is a dark nut brown. (Good to make in a larger amount like 3/4 cup, so you have some on hand for next time).
2. In a large saucepan or pot, heat oil and butter and add celery, onion, pepper and garlic. Cook about 10 minutes, or until vegetables are soft. Season with salt and pepper.
3. Add flour and stir, about 1 minute. Add 2 cups of water or broth and let cook for about 5 minutes. Mixture will thicken.
4. Add chicken and remaining 2 cups of water (broth) and cook until chicken is done, about 1/2 hour.
5. Add bay leaf and cayenne (as much as you like), and okra. Cook about ten minutes.
6. Add shrimp and cook till done, about 5 minutes or so.
7. Serve over rice.
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