Where's the Sin Shrimp & Chicken Gumbo
- Ready In:
- 46mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 29.58 ml butter
- 29.58 ml oil
- 59.16 ml flour
- 2 stalk celery, chopped
- 2 medium onions, chopped
- 1 small red bell pepper, chopped
- 5 garlic cloves, minced
- 946.36 ml water (or chicken broth)
- 226.79 g chicken (cut into small pieces)
- 354.88-473.18 ml shrimp
- 354.88 ml okra (chop into 1 inch pieces)
- 1 bay leaf
- salt and pepper
- cayenne or hot sauce
directions
- *** Spread flour on a small baking sheet evenly and bake in oven at 400°F, cook stirring occasionally until flour is a dark nut brown. (Good to make in a larger amount like 3/4 cup, so you have some on hand for next time).
- In a large saucepan or pot, heat oil and butter and add celery, onion, pepper and garlic. Cook about 10 minutes, or until vegetables are soft. Season with salt and pepper.
- Add flour and stir, about 1 minute. Add 2 cups of water or broth and let cook for about 5 minutes. Mixture will thicken.
- Add chicken and remaining 2 cups of water (broth) and cook until chicken is done, about 1/2 hour.
- Add bay leaf and cayenne (as much as you like), and okra. Cook about ten minutes.
- Add shrimp and cook till done, about 5 minutes or so.
- Serve over rice.
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Reviews
-
I use this recipe ALL the time - it has become a staple in my house, but I made a few 'sinful' changes - I make the roux in the regular way, in a pan, and I use one pound chorizo sausage, usually in place of the chicken. I always use chicken broth instead of water and I blend the vegetables and broth before adding the okra, sausage and shrimp. I also add chopped red pepper after I blend, just for colour. I have no idea if this is authentic, as I'm from cold Canada and have never been to the south. I've only had Zatarains gumbo from a mix I bought in the grocery store, and one other recipe I made before this, but it had tomato in it and wasn't very good. I think tomato-less gumbo is the way to go! This recipe rocks!
Tweaks
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I use this recipe ALL the time - it has become a staple in my house, but I made a few 'sinful' changes - I make the roux in the regular way, in a pan, and I use one pound chorizo sausage, usually in place of the chicken. I always use chicken broth instead of water and I blend the vegetables and broth before adding the okra, sausage and shrimp. I also add chopped red pepper after I blend, just for colour. I have no idea if this is authentic, as I'm from cold Canada and have never been to the south. I've only had Zatarains gumbo from a mix I bought in the grocery store, and one other recipe I made before this, but it had tomato in it and wasn't very good. I think tomato-less gumbo is the way to go! This recipe rocks!
RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!