Shrimp 'n' chicken gumbo
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Shrimp 'n' chicken gumbo
  Shrimp    Chicken    Gumbo    Poultry    Soups  
Last updated 6/12/2012 12:53:45 AM. Recipe ID 15595. Report a problem with this recipe.
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      Title: Shrimp 'n' chicken gumbo
 Categories: Shrimp, Poultry, Soups
      Yield: 4 Quarts
      2 lb Chicken breast halves,
           - skinned
      2 qt Water
    1/2 c  All-purpose flour
      2 c  Chopped onion
  1 3/4 c  Chopped celery
  1 1/2 c  Chopped green pepper
    1/2 c  Chopped green onions
      4    Garlic cloves, minced
      2 tb Vegetable oil
  1 1/2 ts Dried thyme
      1 ts Dried oregano
    1/2 ts Pepper
      3    Bay leaves
      1 cn Ready-to-serve chicken broth
           - (14.5 ounces)
      1 cn Tomato paste (8 ounces)
    1/2 lb Smoked sausage, sliced
      1 lb Unpeeled medium-size fresh
           - shrimp
           Hot cooked rice
  Combine chicken and water in a Dutch oven; bring to a boil. Reduce
  heat, and simmer, uncovered, 45 minutes or until chicken is done.
  Remove chicken from broth; set aside to cool. Strain broth, if
  desired, and transfer to a large container; set aside. Bone and chop
  chicken; set aside.
  Place flour in a 15x10x1-inch jellyroll pan. Bake at 350 degrees for
  45 minutes to 1 hour or until very brown; stirring every 15 minutes.
  Set aside.
  Cook onion and next 4 ingredients in oil in Dutch oven over
  medium-high heat, stirring constantly, until tender. Add browned
  flour, thyme, and next 3 ingredients, stirring until smooth. Add
  reserved broth, chicken, canned broth, tomato paste, and sausage.
  Bring to a boil; reduce heat, and simmer, uncovered, 1 hour.
  Peel and devein shrimp; add to broth mixture. Cover and simmer 10
  minutes or until shrimp turn pink. Remove and discard bay leaves.
  Serve over rice. Yield: 4 1/2 quarts.

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Recipe ID 15595 (Apr 03, 2005)

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