Shrimp N Chicken Gumbo Recipe

Shrimp N Chicken Gumbo Recipe

Yield: 4 Quarts
Recipe by luhu.jp

Ingredients:
2 lbs: Chicken breast halves, skinned
2 quart: Water,
1/2 cup: All-purpose flour,
2 cup: Chopped onion,
1 3/4 cup: Chopped celery,
1 1/2 cup: Chopped green pepper,
1/2 cup: Chopped green onions,
4: Garlic cloves, minced
2 tbsp: Vegetable oil,
1 1/2 tsp: Dried thyme,
1 tsp: Dried oregano,
1/2 tsp: Pepper,
3: Bay leaves,
1 can: Ready-to-serve chicken broth, 14.5 ounces
1 can: Tomato paste, 8 ounces
1/2 lbs: Smoked sausage, sliced
1 lbs: Unpeeled medium-size fresh shrimp,
Hot cooked rice,

Directions:

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.


Source from luhu.jp