Shreveport Chicken and Shrimp Gumbo |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 8 |
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We found a great Gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish. Ingredients:
2 tablespoons flour |
2 tablespoons oil |
1 cup chopped yellow onion |
1/3 cup sliced green onion |
1/2 cup chopped green pepper |
1/4 cup chopped celery |
2 tablespoons minced garlic |
1/2 teaspoon salt |
3 cups chicken broth |
2 cups of spicy v-8 vegetable juice |
1/4 teaspoon crushed thyme |
1/2 teaspoon cayenne pepper |
2 bay leaves |
28 ounces whole tomatoes, cut up with juice (undrained) |
16 ounces frozen okra |
1 1/2 lbs medium shrimp, deveined and shelled |
2 cups chicken, cooked and cut into 3/4 inch pieces |
1/2 teaspoon tabasco sauce |
4 cups cooked rice |
2 teaspoons gumbo file powder (ground sassafras leaves) |
Directions:
1. Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
2. Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
3. Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.
4. Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.
5. Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.
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