Low Fat Chicken and Shrimp Gumbo

"Recipe by Paul Prudhomme's"
photo by a food.com user photo by a food.com user
Ready In:
12 cups




  • Combine the the first 11 ingredients in a small bowl.
  • Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
  • sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
  • Preheat a heavy 5-quart pot 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, and 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 rice.

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  1. I loved this recipe. I should say first that, being Australian, this was the 1st gumbo I've ever eaten so I had no expectations. I will absolutely be making this again. This is a terrific dish if you're dieting - it's satisfying, spicy, and delicious. I used almost all the proper ingredients according to the recipe. I don't think we have collard greens in Australia - we do have okra but since I had nearly all the listed ingredients at home, I used 1 large chopped carrot and a can of corn kernels to add some vegetable content instead - this is probably a form of blasphemy to a Cajun but it was delicious anyway. Highly recommended.


I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
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