My first ever attempt at gumbo, and I was very wary of it since I'm awful at making soups. This was delicious! Very time consuming, yes, but very worth it!
Smoky Shrimp and Chicken Gumbo
Freeze leftover stock up to three months, and use for chowder or risotto.
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Total: 3 Hours, 13 Minutes
- Calories: 334
- Fat: 14.3g
- Saturated fat: 1.6g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 4.1g
- Protein: 25.7g
- Carbohydrate: 24.5g
- Fiber: 3.1g
- Cholesterol: 130mg
- Iron: 3.1mg
- Sodium: 539mg
- Calcium: 76mg
- 1 pound unpeeled medium shrimp
- 8 cups water
- 1 teaspoon black peppercorns
- 4 garlic cloves, crushed
- 3 large celery stalks, chopped
- 3 bay leaves
- 3 medium carrots, coarsely chopped
- 1 large onion, coarsely chopped
- 6 tablespoons canola oil, divided
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 6 skinless, boneless chicken thighs, cut into bite-sized pieces
- 2 cups finely chopped white onion
- 1 tablespoon Creole seasoning
- 3 garlic cloves, minced
- 2 medium celery stalks, chopped
- 2 medium tomatoes, finely chopped
- 1 large green bell pepper, seeded and finely chopped
- 3 cups fat-free, lower-sodium chicken broth
- 2 bay leaves
- 1 cup frozen cut okra
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot pepper sauce (such as Tabasco)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 cups hot cooked brown rice
- 1. To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
- 2. Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.
- 3. To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large bowl.
- 4. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken; cook 7 minutes, turning to brown on all sides. Add onion and the next 5 ingredients (through bell pepper); sauté for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.
- 5. Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.
- 6. Combine shrimp and paprika; toss to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shrimp; sauté for 2 minutes or until the shrimp are done. Stir shrimp into okra mixture. Discard bay leaves. Serve over rice.
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