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New Chicken And Shrimp Gumbo Recipe
|Seasoning mix||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|Dry mustard||1 Tablespoon|
|Dried sweet basil||2 1⁄2 Teaspoon|
|Onion powder||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Dried thyme leaves||1 1⁄2 Teaspoon|
|Dried oregano leaves||1 1⁄4 Teaspoon|
|Black pepper||3⁄4 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Chicken breast||1 Pound, diced into 1/2-inch cubes|
|Peeled shrimp||1 Pound (Use Medium Sized Variety)|
|Mustard greens||6 Cup (96 tbs), chopped (In All)|
|Chopped onions||3 Cup (48 tbs) (In All)|
|Chopped green bell peppers||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Sliced okra||3 Cup (48 tbs) (In All)|
|Apple juice||1 Cup (16 tbs)|
|All-purpose flour||6 Tablespoon, browned|
|Defatted chicken stock||3 Cup (48 tbs)|
|Defatted seafood stock||2 Cup (32 tbs)|
|Chopped collard greens||3 Cup (48 tbs)|
|Cooked long grain white rice||6 Cup (96 tbs)|
Serving size: Complete recipe
Calories 3771 Calories from Fat 205
% Daily Value*
Total Fat 24 g37.7%
Saturated Fat 5.3 g26.7%
Trans Fat 0.1 g
Cholesterol 952.5 mg
Sodium 7577.6 mg315.7%
Total Carbohydrates 593 g197.6%
Dietary Fiber 70.1 g280.3%
Sugars 73 g
Protein 298 g596.1%
Vitamin A 1048.5% Vitamin C 1150.5%
Calcium 246.1% Iron 381.7%
*Based on a 2000 Calorie diet
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and sprinkle the shrimp with another tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers and the celery, 1 cup of the okra, and the bay leaves.
Cook, stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until most of the liquid is absorbed, about 6 to 8 minutes.
Add the seasoned chicken, cover the pot, and cook 2 minutes.
Add the browned flour and stir until it is completely absorbed and a paste forms.
Cover and cook 1 minute.
Add both the stocks, stir well, cover, bring to a boil, and cook 3 minutes.
Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
Cover the pot and bring to a boil, about 5 minutes.
Add the seasoned shrimp, stir, bring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes.
Serve over the rice.