Shreveport Gumbo

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Ingredients

Shrimp and Chicken Gumbo from Brown Sugar Kitchen

Shrimp and Chicken Gumbo from Brown Sugar Kitchen

  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1⁄4 cup chopped celery
  • 1⁄2 cup chopped green pepper
  • 1⁄3 cup sliced green onion
  • 1 cup chopped yellow onion
  • 2 tablespoons oil
  • 2 tablespoons flour
  • 3 cups chicken broth
  • 1 1/2 cups cocktail vegetable juice
  • 1⁄4 teaspoon crushed thyme
  • 1/4 to 1⁄2 teaspoon cayenne pepper
  • 2 bay leaves
  • 28 ounces whole tomatoes, cut up with juice (undrained)
  • 10 ounces okra, chopped¹
  • 1 1⁄2 lbs. medium shrimp, deveined and shelled²
  • 2 cups chicken, cooked and cubed
  • 4 cups cooked rice
  • 2 teaspoons gumbo file powder (ground Sassafras leaves)
  • Hot pepper sauce, if desired We use The Pepper Plant Hot Pepper Sauce Click Here

Directions

  1. In a large heavy skillet, combine flour and oil.
  2. Cook over medium heat 25 to 35 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes and stir constantly last 10 to 20 minutes.
  3. Remove from heat: immediately stir in onions, green pepper, celery and garlic until roux stops browning.  Return to heat; cook over low heat 8 to 10 minutes or until vegetables are tender, stirring frequently.
  4. Transfer mixture to 5-quart Dutch oven.
  5. Slowly add chicken broth and vegetables juice, stirring constantly.  Stir in salt, thyme, cayenne pepper, bay leaves, tomatoes and okra.  Bring to a boil.
  6. Reduce heat; cover and simmer 1 hour, stirring occasionally.
  7. Remove bay leaves.
  8. Stir in shrimp and chicken.  Simmer uncovered an additional 3 to 5 minutes or until shrimp are light pink.

To Serve

  1. Place 1/2 cup rice in center of soup bowl.
  2. Spoon about 1 1/2 cups gumbo around rice.
  3. Garnish as desired.
  4. Pass hot pepper sauce to be added to individual servings as desired

Makes 8 – 1 1/2 cup servings.

Tip

¹ 10 oz. package frozen cut okra can be substituted for fresh okra

² Two 12 oz. bags frozen medium shrimp, cooked, drained can be substituted for fresh shrimp

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