CHICKEN & SHRIMP GUMBO
Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in Louisiana. Make it a meal and serve with Real Cornbread (see associated recipe).
Provided by EatingWell Test Kitchen
Categories Healthy Chicken & Rice Recipes
Time 50m
Number Of Ingredients 19
Steps:
- Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
- Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
- Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls.
Nutrition Facts : Calories 301 calories, Carbohydrate 38 g, Cholesterol 83 mg, Fat 6 g, Fiber 4 g, Protein 23 g, SaturatedFat 1 g, Sodium 634 mg, Sugar 5 g
LOUISIANA CHICKEN GUMBO
I'm a coward when it comes to okra. Yes, I know it is used for its thickening qualities, but I just can't bring myself to use this vegetable.
Provided by Charlotte J
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and salt in a plastic or paper bag.
- Add chicken pieces, close bag, and shake to coat well.
- Heat oil in a large, heavy Dutch oven over medium-high heat.
- Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
- Remove chicken from pot and set aside.
- Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
- Return chicken to pot.
- Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
- Add okra and cook 10 minutes longer.
- Serve in bowls and top each serving with a scoop of rice.
LOUISIANA CHICKEN FILE GUMBO
Make and share this Louisiana Chicken File Gumbo recipe from Food.com.
Provided by littleturtle
Categories Gumbo
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Season chicken with salt, thyme, pepper, and cayenne.
- In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
- Pour excess oil out of pot, and reserve for roux.
- Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
- Season flour with Creole seasoning.
- In a heavy iron pot, heat the reserved oil over medium heat to make roux.
- When oil is hot, stir flour in gradually.
- Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
- Pour excess oil off the top to prevent the gumbo from being too rich.
- Slowly stir in water, dissolving roux.
- Add the water to the chicken mixture.
- Allow to boil over medium low heat until meat is tender.
- Serve in soup bowls with rice.
- Just before serving sprinkle parsley and a dash of file on each serving.
Nutrition Facts : Calories 542.4, Fat 35, SaturatedFat 8.2, Cholesterol 152.8, Sodium 501.7, Carbohydrate 26.3, Fiber 1, Sugar 0.9, Protein 28.6
LOUISIANA CREOLE GUMBO RECIPE
Steps:
- Gather the ingredients. Bring beef and chicken to room temperature before beginning the recipe.
- Make the stock. To a large sauce pan add chicken broth, shrimp shells, and outer crab shells (if using), cover, and set over medium-low heat. When it comes to a boil, adjust the heat to maintain a gentle simmer. Simmer covered for 20 minutes and keep on low until ready for use.
- Make the roux. Add oil to a large, heavy-bottomed pot over medium heat and sprinkle in flour while whisking. Continue whisking until it turns a milk chocolate color, 16 to 18 minutes. Don't walk away during this step.
- When the roux is ready, add the Trinity (the onion, celery, and bell pepper), garlic, and Creole seasoning. Sauté until onions are translucent, 6 to 8 minutes.
- Strain the chicken-seafood stock. Discard the seafood shells.
- Deglaze the gumbo pot with with half of the stock. Add the can of whole tomatoes, crushing each by hand over the pot, plus its liquid.
- Add Worcestershire sauce, hot sauce, thyme, and bay leaf. Bring it to a boil and reduce it to a simmer.
- Meanwhile, heat 2 tablespoons of oil in a cast iron pan over medium-high heat. Sear stew beef, in batches if needed, and move directly into the gumbo pot when done.
- In the same cast iron pan, sear the seasoned chicken thighs, skin-side down first, until golden on both sides, about 10 minutes total, moving them to the gumbo pot when done.
- In the same cast iron pan, add the okra to the rendered chicken fat, and season with salt and pepper and/or more Creole seasoning.
- Sauté okra until verdant and the viscous texture subsides, about 8 minutes. (This is known as "roping.") Add okra to the gumbo pot.
- Add remaining chicken-seafood stock to cover the ingredients. If the ingredients are not covered by the stock, add water.
- Bring to a boil, reduce to a simmer, cover, and cook for 30-45 minutes, giving a good stir and taste every 15 minutes. Season with more Creole seasoning, salt, hot sauce, Worchestershire sauce, black pepper as needed for your taste.
- Remove thyme stems and bay leaf. Gently remove chicken thighs from the gumbo pot to a cutting board. Remove bones and skin, cut into rough chunks and add the meat back into the gumbo pot. If the thighs have fallen apart, just remove the bones (the same number of thighs you added) and the skins you can easily find.
- On a cutting board, crack cooked and cleaned blue crabs in half. Then, with a mallet or the back of the blade of a chefs knife, gently crack both joints of the claws. (see RECIPE VARIATION with lump crab meat below)
- Add crab and shrimp to the gumbo pot, cover, and simmer for 6 to 8 minutes.
- Prepare a serving over cooked white rice, making sure each serving gets at least half of a crab. Garnish with scallions and hot sauce(s) for diners to spice to their taste.
Nutrition Facts : Calories 530 kcal, Carbohydrate 16 g, Cholesterol 248 mg, Fiber 3 g, Protein 49 g, SaturatedFat 6 g, Sodium 1134 mg, Sugar 4 g, Fat 31 g, UnsaturatedFat 0 g
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- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients.
- Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Remove and discard bay leaves.
- Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired.
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