1 (14.5-ounce) can unsalted petite diced tomatoes, drained
3/4 pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/3 cup thinly sliced green onions
How to Make It
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.
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I browned my roux longer than 25 minutes. I also added a little butter. The depth of flavor was nice. I added two andouille sausages. However, the amount of red pepper made the recipe slightly too spicy for one of my kids.
My husband and I really liked this gumbo. One of the big reasons we liked it was that it is something very different. The flavors are a bit unusual although very good. My daughter didn't like it and I think it may have been the okra. I used fresh okra and it had a touch of sliminess to it. The roux preparation took a long time and I was afraid that I was going to burn it but everything worked out in the end. One tip is if you happen to buy skinned chicken thighs you can take the skin off and cook it in the dutch oven and use the flavorful oil from the skin rather than using vegetable oil. Discard the skin before you add the flour.
It took at least two hours for my roux to even come close to approximating the correct color. I do not know in what world it is possible to make roux in 25 minutes. Apart from the incredibly lengthy roux preparation time, everything else about this recipe was really easy to put together and the flavor is great. It's pretty spicy, but not so much that it's unpleasant to eat. I used frozen okra and it wasn't slimy at all.
I simmered the chicken in the broth on the side and added both when the recipe called for adding the broth to the roux. I did not use any water. I didn't have wine or vinegar. Simply used an additional cup of broth. I used smoked paprika in place of red pepper. I added andouille sausage. This was delicious simply ladled over the rice. There was plenty of leftovers for lunch the next day. Served with sweet corn bread.
Like others have mentioned, the roux is the most time consuming part of this recipe. I think I only got as far as the 50 minute mark where the color is between chocolate and caramel. But once you get past getting the roux done, it's smooth sailing. As for flavor? It's got it all. The work put in the roux proved worthwhile, and the flavors from all the ingredients in a pot made it really remind me of some of the meals I had in New Orleans. This recipe is a keeper for me. I can't wait to try it again and add andouille sausage as others have mentioned.FYI: This recipe also freezes very well.
The level of spice was good but seemed a little bland to my daughter and I, adding sausage as others did would help but then that also increases the fat. Would like to make again but struggling to think of something to add to help the blandness.