Spicy Chicken and Shrimp Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 Packages Aidell's Chicken and Apple Smoked Sausage3 Cans Rotel Tomatoes (I used 2 green chile/1 habanero)2 cans Trader Joe's Organic Tomato Paste1 3C Package Frozen Cut Okra2 Organic Red Bell Peppers6 Fresh celery heart stalks2LB Cooked, Deveined Shrimp1LB Chicken Breast1/8C Minced Garlic1TBSP Crushed Red Pepper/Cayenne Pepper1/4TSP Black Pepper
The key to this recipe is seasoning each step. Don't lay on the salt at the end - season as you work throughout, that way the flavor is within every part of the dish, not just a salty sauce.
Rough dice your bell peppers and celery, making sure the membrane and seeds are removed. In a large Dutch oven, add just enough olive oil to prevent sticking and saute on medium-high until fragrant and the pieces begin to stick. Deglaze the pieces with a splash of water by scraping against the bottom (homemade stock is better!) and add the red and black pepper.
At the same time, slice your chicken breast into 1' cubes and saute in a separate pan. Add all of your tomato products to the Dutch Oven and mix with the vegetables. When the chicken has enough color to it, add it to the Dutch oven and cover to allow the steam to rise and soften. Remember to season the chicken before adding to the Dutch oven.
Slice sausage and broil at 475 until it has a nice color (it's already fully cooked). The sausage is slightly sweet and reminiscent of maple sausage, so it will contrast your spicy sauce well.
Thaw your shrimp/okra and check for/remove tails and any remaining veins from the shrimp. Add your broiled sausage, shrimp and okra to the Dutch oven at the same and mix contents thoroughly. Cover Dutch oven and allow to simmer for 15 minutes. This gives the gumbo time to come together naturally.
Serving Size: Makes approximately 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user TAKINS0416.
Rough dice your bell peppers and celery, making sure the membrane and seeds are removed. In a large Dutch oven, add just enough olive oil to prevent sticking and saute on medium-high until fragrant and the pieces begin to stick. Deglaze the pieces with a splash of water by scraping against the bottom (homemade stock is better!) and add the red and black pepper.
At the same time, slice your chicken breast into 1' cubes and saute in a separate pan. Add all of your tomato products to the Dutch Oven and mix with the vegetables. When the chicken has enough color to it, add it to the Dutch oven and cover to allow the steam to rise and soften. Remember to season the chicken before adding to the Dutch oven.
Slice sausage and broil at 475 until it has a nice color (it's already fully cooked). The sausage is slightly sweet and reminiscent of maple sausage, so it will contrast your spicy sauce well.
Thaw your shrimp/okra and check for/remove tails and any remaining veins from the shrimp. Add your broiled sausage, shrimp and okra to the Dutch oven at the same and mix contents thoroughly. Cover Dutch oven and allow to simmer for 15 minutes. This gives the gumbo time to come together naturally.
Serving Size: Makes approximately 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user TAKINS0416.
Nutritional Info Amount Per Serving
- Calories: 168.7
- Total Fat: 5.1 g
- Cholesterol: 127.0 mg
- Sodium: 606.4 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 1.5 g
- Protein: 20.9 g
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