Chicken And Shrimp Gumbo Recipe
Ingredients
| 1/4 pound spicy chicken sausage, casings removed | ||
| Onion | 1 , chopped | |
| 1 green bell pepper, seeded and chopped | ||
| 1 red bell pepper, seeded and chopped | ||
| All purpose flour | 2 Tablespoon | |
| Stewed tomatoes | 1 Can (10oz) | |
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| 3/4 pound skinless boneless chicken thighs, cut into 1 1/2-inch chunks | ||
| 1 teaspoon Cajun or seafood seasoning | ||
| Large shrimp | 1/2 pound, deveined | |
| Okra package | 1 , frozen | |
| Corn kernels | 2 Cup (16 tbs), frozen | |
| 1 tablespoon chopped fresh thyme, or 1 teaspoon dried | ||
| Hot cooked white rice | 2 Cup (16 tbs) | |
Directions
1. Spray a nonstick Dutch oven with nonstick spray. Add the sausage and onion; cook, stirring with a wooden spoon to break up the sausage, until browned, about 10 minutes. Add the bell peppers and cook, stirring occasionally, until softened, about 6 minutes. Add the flour and cook, stirring constantly, until lightly browned, about 1 minute. Stir in the tomatoes and broth; bring to a boil, stirring constantly. Add the chicken and Cajun seasoning; return to a boil. Reduce the heat and simmer, covered, until the chicken is just cooked through, about 5 minutes.
2. Add the shrimp, okra, corn, and thyme; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 5 minutes.
2. Add the shrimp, okra, corn, and thyme; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 5 minutes.
Chef
