CHICKEN & SHRIMP GUMBO

View fullsize

Gumbo

Chicken & Shrimp Gumbo

Yield: 6 - 7 servings

PREP IT!

• 3 tablespoons Canola oil

• 4½ tablespoons Flour, whole wheat or all purpose

• 8 ounces Chicken andouille sausage, sliced in coins

• 2 teaspoons Canola oil

• 8 ounces Chicken breast, boneless, skinless, diced large

• 1 pound Shrimp, raw, large, fresh or frozen (thawed), peeled

• 2 teaspoons Taste Tutor Seasoning 101

• 1 large Yellow onion, diced

• 1 whole Green bell pepper, diced

• 2 stalks Celery, sliced

• 1 tablespoon Taste Tutor Blackening Seasoning

• ¾ teaspoon Thyme, dried

• 2 large Bay leaves

• 2 medium Roma tomatoes, diced

• 2 cups Chicken broth, low sodium

• 10 ounces Okra, frozen or fresh, sliced (about 2 cups)

• ¼ cup Parsley, rough chopped

• 1 tablespoon Red hot pepper sauce. I like Tabasco.

• 1 cup Rice

• 2 cups Chicken broth, low sodium or Water

MAKE IT!

For Roux:

1. In a saucepan, over medium low heat, heat ¼ cup oil and whisk together with flour until a smooth paste forms.  Continue to cook until a chocolate color forms, stirring frequently, about 30 – 40 minutes. Set aside.

For Gumbo:

1. In a large pot or Dutch oven, heated to medium-high heat, add chicken andouille sausage coins and allow to brown on both sides. Once browned remove from heat and set aside.

2. Add 2 teaspoons of oil and chicken breast to the pot. Season chicken with 1 teaspoon of Taste Tutor Seasoning 101. Allow to brown on both sides and cook for 10 minutes. Once browned remove from heat and set aside.

3. Add shrimp to the pot. Season shrimp with 1 teaspoon of Taste Tutor Seasoning 101. Allow to cook on both sides. Once pink remove from heat and set aside.

4. In the same pot, add onions, green pepper, and celery. Sauté with Taste Tutor Blackening Seasoning, thyme, and bay leaves until translucent. Add tomato and cook until tomatoes begin to break down into a sauce.

5. Add roux to the pot. Add 2 cups of broth slowly, stirring constantly. Bring to a boil and then reduce heat to medium. Allow gumbo to cook until the broth has thickened.

6. Once gumbo has thickened, add back cooked chicken and sausage to the pot. Cook for an additional 20-30 minutes on medium low heat. Add back shrimp, okra, parsley, and red hot pepper sauce. Cook an additional 5 minutes.

For Rice:

1. In a separate pot or rice cooker, on medium low heat, cook 1 cup of rice in 2 cups of broth for 20-30 minutes until rice is tender. Enjoy gumbo with a little bit of rice!

Tip: Not only does your roux impart flavor, the color of your roux determines the color of your gumbo. For lighter colored gumbo cook the roux for less time.