Chicken and Shrimp Gumbo
Ingredients
- 1 (16-oz) pkg smoked sausage, sliced
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- ¾ cup vegetable oil
- ¾ cup all-purpose flour
- 2 cups chopped onion
- 2 cups chopped celery
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 2 (32-oz) cartons chicken broth
- 1 (14.5-oz) can diced fire-roasted tomatoes
- 20 sprigs fresh thyme
- 4 bay leaves
- 2 tsp Creole seasoning
- 1 tsp pepper
- 2 lb fresh or frozen (thawed) medium shrimp, peeled and deveined
- Hot cooked rice
- ¼ cup chopped fresh parsley
Instructions
- Cook sausage and chicken in a large Dutch oven over medium heat, stirring occasionally, until sausage is browned and chicken is done. Remove from pan, and set aside.
- Add oil to pot; heat over medium heat.
- Whisk in flour until mixture is smooth.
- Cook roux, stirring constantly, 20 minutes or until a deep caramel color.
- Add onion, celery, bell pepper and garlic; cook, stirring, 5 minutes.
- Gradually stir in broth, tomatoes, thyme, bay leaves, Creole seasoning and pepper. Return chicken and sausage to pot.
- Bring to a boil, reduce heat, and simmer 1 hour, stirring occasionally, until thickened.
- Add shrimp; cook, stirring occasionally, 3 to 5 minutes or until shrimp turn pink.
- Discard bay leaves and thyme sprigs; serve over rice, and sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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