Chickenshrimp Gumbo Recipes

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CHICKEN, SHRIMP, AND SAUSAGE GUMBO



Chicken, Shrimp, and Sausage Gumbo image

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Provided by B-B-Q Man

Categories     Gumbo

Time 4h30m

Yield 14-18 serving(s)

Number Of Ingredients 19

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

Steps:

  • In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
  • In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
  • Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
  • To make the roux:.
  • In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
  • Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
  • Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
  • Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
  • Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
  • Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
  • Now check the consistency. You can always add a little water or broth if necessary.
  • Simmer for another 15-20 minutes.
  • Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
  • To serve:.
  • Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
  • Sprinkle some scallions on top and serve with the file powder on the side.
  • Enjoy!

Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3

SHRIMP AND SAUSAGE AND CHICKEN GUMBO



Shrimp and Sausage and Chicken Gumbo image

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Provided by Nick

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2 bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

Steps:

  • Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  • Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  • Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  • Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  • Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Discard bay leaves. Season gumbo with salt and pepper to taste.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g

QUICK ROTISSERIE CHICKEN GUMBO



Quick Rotisserie Chicken Gumbo image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 19

1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, chopped
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
5 cups low-sodium chicken broth
4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
1 14.5-ounce can diced tomatoes, undrained
1 1/2 cups frozen cut okra
2 teaspoons Worcestershire sauce
4 cups hot cooked white rice
1/4 cup sliced scallions
Hot sauce (optional)

Steps:

  • Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
  • Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
  • Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
  • Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

SLOW COOKER CHICKEN GUMBO WITH SHRIMP



Slow Cooker Chicken Gumbo with Shrimp image

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h15m

Yield 8

Number Of Ingredients 13

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1 green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
  • Cover and cook on low for 6 hours.
  • Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 32.3 g, Cholesterol 119.1 mg, Fat 6.7 g, Fiber 2.2 g, Protein 22.4 g, SaturatedFat 1.9 g, Sodium 562.2 mg, Sugar 5.1 g

SHRIMP, CHICKEN, AND ANDOUILLE GUMBO



Shrimp, Chicken, and Andouille Gumbo image

Provided by Jeanne Thiel Kelley

Categories     Soup/Stew     Chicken     Fish     Onion     Pork     Rice     Shellfish     Tomato     Vegetable     Christmas     Super Bowl     Dinner     Sausage     Seafood     Shrimp     Tailgating     Christmas Eve     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16 servings

Number Of Ingredients 19

1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra
4 pounds peeled deveined medium shrimp
Minced fresh Italian parsley
Steamed rice

Steps:

  • Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
  • Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

SLOW-COOKER SMOKED CHICKEN AND SHRIMP GUMBO



Slow-Cooker Smoked Chicken and Shrimp Gumbo image

"File, a classic gumbo seasoning, gives this dish authentic flavor," says Eddie.

Provided by Eddie Jackson

Categories     main-dish

Time 6h40m

Yield 6 to 8 servings

Number Of Ingredients 15

6 tablespoons unsalted butter
1 tablespoon liquid smoke
1/2 cup all-purpose flour
1 medium white onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
2 1/4 pounds skinless, bone-in chicken thighs, trimmed of excess fat
6 cups low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon file powder (gumbo seasoning, such as Zatarain's)
1 1/2 pounds medium shell-on shrimp
Cooked white rice and sliced scallions, for serving
Cooked white rice and sliced scallions, for serving
Hot sauce, for serving

Steps:

  • Slowly melt the butter with the liquid smoke in a saucepan over medium heat, then gradually whisk in the flour. Cook, whisking continuously, until the color is a light chocolate brown, 10 to 15 minutes. Pour the roux into a 6- to 7-quart slow cooker.
  • Toss the onion, bell pepper, celery and garlic in the slow cooker, then arrange the chicken on top. Sprinkle with the Cajun seasoning and file powder. Add the chicken broth, cover and cook on low, about 6 hours.
  • Transfer the chicken to a cutting board. Shred the meat, discarding the bones, then return the meat to the slow cooker.
  • Add the shrimp, cover and cook until they turn pink, about 8 minutes.
  • Serve over rice; top with the scallions and hot sauce.

CHICKEN/SHRIMP GUMBO



Chicken/Shrimp Gumbo image

Make and share this Chicken/Shrimp Gumbo recipe from Food.com.

Provided by KathyP53

Categories     Whole Chicken

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 20

1/3 cup vegetable oil
1/3 cup all-purpose flour
1 whole chicken
1 large onion, peeled and quartered
1 cup diced celery (plus leafy tops of 1 bunch celery)
1 bay leaf
2 tablespoons coarse salt
1/4 cup olive oil
1 cup diced green bell pepper
1 cup diced red onion
1 teaspoon red pepper flakes (or to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon fresh ground white pepper
3/4 teaspoon gumbo file
3/4 teaspoon dried thyme
6 garlic cloves, finely minced
1/2 lb bacon, coarsely chopped
1 lb smoke andouille sausage, cut into 1/4-inch thick slices
1 (16 ounce) can tomato puree
1 lb large shrimp, peeled and deveined

Steps:

  • Get all ingredients ready. Once you are set up to cook, this dish goes together quickly.
  • Place vegetable oil and flour in a small saucepan over medium heat and whisk to combine. Cool, whisking constantly, until the mixture turns a dark caramel color and begins to smell like toasted almonds. This is roux, and will take about 15 minutes to produce a smooth paste that will not only thicken your gumbo, but lend a deep, rich color. Transfer the roux to a small bowl and let cool to room temperature. When the roux is cooled, drain the excess oil.
  • Place the chicken, onion, celery tops, and bay leaf in a large stockpot. Cover chicken with water, add the salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is tender and the water is infused with flavor, about 60 minutes. Remove the chicken and let it cool. Strain the stock and reserve. You'll need about 4 1/2 cups of stock.
  • When chicken is cool enough to handle, strip the meat from the bones and shred into bite-sized pieces.
  • Wipe out the stockpot and return it to medium-high heat. Warm the olive oil and add the green pepper, diced celery, and red onion. Cook, stirring occasionally, until the vegetables begin to soften and color lightly on the edges, 12-25 minutes. Combine the red, white, and black peppers, the file', and thyme together in a small bowl and sprinkle evenly over the vegetable mixture. Cook, stirring constantly, until the vegetables are well coated, about 8 minutes. When the spices are cooked, mix in the garlic, cooking for another 3 minutes.
  • Heat the stock in a saucepan over medium heat. Whisk 1/4 cup of the stock into the roux until it forms a smooth paste. Add it to the stockpot along with the shredded chicken and the remaining stock, stirring well to combine. Bring mixture to a boil, lower the heat, and simmer for 60 minutes, stirring occasionally.
  • While the gumbo is simmering, cook the bacon in a heavy skillet until the fat is rendered and the bacon is crisp, 5-8 minutes. Add the andouille sausage and stir to coat with the bacon drippings. Reserve.
  • After the gumbo has simmered for 60 minutes, add the tomato puree and bacon and sausage mixture. Take 1 cup of the hot gumbo liquid out and deglaze the bacon pan. Add these pan juice to the gumbo and continue simmering until the gumbo is slightly thickened, about another 30 minutes.
  • Stir in shrimp, cooking only until shrimp are pink, about 10 minutes.
  • Serve over rice.

Nutrition Facts : Calories 953.5, Fat 71.9, SaturatedFat 19.6, Cholesterol 259.9, Sodium 2891.7, Carbohydrate 18.5, Fiber 2.6, Sugar 5.6, Protein 56.6

CHICKEN GUMBO



Chicken Gumbo image

This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 48 servings (1 cup each).

Number Of Ingredients 16

6 celery ribs, chopped
3 medium green peppers, chopped
3 medium onions, chopped
3/4 cup butter, cubed
10 quarts chicken broth
7 cans (14-1/2 ounces each) diced tomatoes, undrained
3 bay leaves
2 tablespoons minced fresh parsley
1 tablespoon pepper
2 to 3 tablespoons garlic powder
2 teaspoons salt
2 cups uncooked long grain rice
10 cups cubed cooked chicken
6 cups cubed fully cooked ham
1 package (16 ounces) frozen chopped okra
2 pounds cooked small shrimp, peeled and deveined, optional

Steps:

  • In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

CHICKEN SHRIMP GUMBO



Chicken Shrimp Gumbo image

Very simple, easy and delicious Gumbo. First gumbo I tried and we have made many times with family and friends. Recipe was originally given to us by another friend! Note: We normally make this on the more bland side and then keep a bottle of Tabasco sauce around to spice things up to our liking!

Provided by Virginia Cherry Blo

Categories     Gumbo

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

1 (28 ounce) can diced tomatoes
1/3 cup green pepper (chopped)
1/3 cup onion (chopped)
1/4 cup butter
1/4 cup flour
2 teaspoons salt
1 cup uncooked rice
2 cups chicken (cooked and diced)
1 teaspoon thyme
1/4 teaspoon hot pepper sauce (or more to your liking!)
1/2 lb shrimp (peeled and de-veined)
2 tablespoons parsley (chopped)

Steps:

  • Cook green pepper and onion in butter in a large saucepan until tender but not brown. Stir in flour. Add tomatoes, cooked chicken, tsp of the salt, thyme, and hot pepper sauce. Cover and simmer for 20 minutes.
  • Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice and 1 tsp salt. (You may also want to add additional butter in at this time.) Cover tightly for 20 minutes. Remove from heat and let stand until all liquid is absorbed, about 5 minutes.
  • Add shrimp to gumbo and continue to cook for an additional 5 minutes. Stir parsley into rice.
  • To serve, combine stew and rice into individual serving bowls.

Nutrition Facts : Calories 281.5, Fat 8.6, SaturatedFat 5.1, Cholesterol 94, Sodium 1208.2, Carbohydrate 39.5, Fiber 2.8, Sugar 5.5, Protein 11.9

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2019-10-13 Cook for 10 minutes, stirring occasionally. Add in the chicken, sausage, fire roasted tomatoes, creole seasoning, smoked paprika, and thyme. Stir everything together and cook for 5-7 minutes. Add the bay leaves and pour in the chicken broth and water. Bring to a boil and let simmer for 45-50 minutes.
From jaylynnlittle.com


CHICKEN, SAUSAGE, AND SHRIMP GUMBO - SAVOR THE FLAVOUR
2018-07-16 Cover and bring it to a boil, then reduce the heat and simmer for 30 minutes. Remove the lemon, then add the shrimp, hot sauce, salt, and black pepper. Stir and cook for 5 more minutes, then adjust seasonings to taste. Garnish the gumbo with chopped fresh parsley. Serve over hot rice.
From savortheflavour.com


10 BEST CHICKEN SAUSAGE SHRIMP GUMBO RECIPES - YUMMLY
2022-06-23 chopped onions, medium shrimp, bay leaves, hot pepper sauce, vegetable oil and 18 more. Chicken and Shrimp Gumbo Lean and Green. cayenne, water, scallions, boneless skinless chicken thighs, canola oil and 10 more. Shrimp Gumbo Closet Cooking. bay leaves, okra, celery, oil, cayenne pepper, oregano, pepper and 12 more.
From yummly.com


AUTHENTIC CHICKEN AND SAUSAGE GUMBO - PINK OWL KITCHEN
2021-10-01 Instructions. Heat one tablespoon of oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Season chicken thighs on each side with salt and pepper and cook until browned on both sides, about 5-6 minutes per side. Transfer chicken to paper towel-lined plate to drain.
From pinkowlkitchen.com


AUTHENTIC NEW ORLEANS STYLE SHRIMP & CHICKEN GUMBO - CLEO TV
Add the chicken and sausage back into the pot and give a nice stir. Bring this to a boil, then reduce the heat to simmer. Cover, and cook for about 40 minutes. About 10 minutes before serving, add gumbo file’ add in the shrimp, and give another final stir. Top with fresh parsley and serve with cilantro rice.
From mycleo.tv


ONE POT CREOLE CHICKEN, SAUSAGE AND SHRIMP GUMBO
2017-12-22 Add garlic powder, Cayenne pepper, paprika and Sriracha sauce. Add tomatoes with juice. Cover and let cook for 25 min. Add chicken sausage and chicken. Cover and let cook for another 15 min. Last, add 1 cup of minute rice and shrimp. Cook 10 min more or until the rice is soft and the shrimp turns orange.
From noplatelikehome.com


OKRA GUMBO - IMMACULATE BITES
2016-02-09 Gumbo (an African word for okra) is a traditional Louisiana Creole dish and comforting soul food.Surprisingly easy, chicken, shrimp, and okra, and rich chocolate-colored roux all blend deliciously together. The key to a great gumbo is the roux – a roux is basically equal parts of oil and flour stirred together to eliminate the floury taste.
From africanbites.com


GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
2021-12-21 Transfer the sausage to a plate. If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. (Skip this step if using rotisserie chicken.)
From thekitchn.com


GUMBO WITH CHICKEN AND SHRIMP - GLEBE KITCHEN
2018-11-26 Peel the shrimp. Use the shells to make a quick 20 minute shrimp stock. Cook the shrimp. Plunge them into an ice bath to stop the cooking. This technique gets you steakhouse perfect shrimp cocktail. If you’ve ever wanted to make shrimp cocktail with real wow this is how.
From glebekitchen.com


QUICK CHICKEN AND SHRIMP GUMBO - GARNISHED PLATE
2017-10-19 Finely chop carrots, celery, onion and garlic and add to pan and saute until tender while you continue to let chicken cook as well, about 3-4 more minutes. Stir in flour and cajun seasoning and let cook for 1-2 minutes. Very slowly pour in broth while stirring to prevent any lumps. Add shrimp and bring to a simmer for about 10 more minutes or ...
From garnishedplate.com


{ONE BOWL} 30 MINUTE BIG EASY SHRIMP AND CHICKEN GUMBO
Cook for 5 minutes. While the gumbo cooks, cook the quinoa according to the packages instructions. Add the chicken broth and the diced chicken. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes or until chicken is cooked. Add the shrimp and the slurry. Bring to a boil and stir until the gumbo thickens, about 1-2 minutes.
From withsaltandwit.com


CHICKEN AND SAUSAGE GUMBO RECIPE | BON APPéTIT
2022-02-25 Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown ...
From bonappetit.com


CHICKEN-AND-SHRIMP GUMBO RECIPE | MYRECIPES
Ingredient Checklist. 1 pound andouille sausage, cut into 1/4-inch-thick slices ; ½ cup peanut oil ; ¾ cup all-purpose flour ; 1 large onion, coarsely chopped
From myrecipes.com


GUMBO WITH CHICKEN, SAUSAGE, SHRIMP, AND CRAB
2017-02-07 Bone and set aside. Reserve stock. In heavy dutch oven, saute’ celery, onion, parsley, and garlic until celery is tender. Add reserved stock, chicken, sausage, okra, tomatoes, and seasoning. In separate non-stick skillet, heat ½ cup oil and ½ cup flour. Stir constantly over medium high heat until mixture is smooth and turns dark brown.
From biscuitsandburlap.com


CHICKEN AND SHRIMP GUMBO RECIPE
Combine the seasoning mix ingredients in a small bowl. Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and sprinkle the shrimp with …
From recipeland.com


EASY NEW ORLEANS GUMBO – WITH CHICKEN, SHRIMP, AND SAUSAGE
2020-06-04 Set aside. Brown andouille sausage on both sides, about 2 minutes for each side. Set aside. Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally. Add all peppers and cook 2-3 minutes. Add garlic and mushrooms and continue cooking 1-2 minutes.
From abundanceofflavor.com


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