Smoky Shrimp and Chicken Gumbo

Photo: John Autry; Styling: Leigh Ann

Freeze leftover stock up to three months, and use for chowder or risotto.

Yield: Serves 8 (serving size: 1 cup gumbo and 1/4 cup rice)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 58 Minutes
Total: 3 Hours, 13 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • Stock:
  • 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
  • Gumbo:
  • 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

Preparation

  1. 1. To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.
  2. 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. 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. 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. 5. Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.
  6. 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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