Louisiana Shrimp and Chicken Gumbo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp Canola Oil .25 cup Flour, white 2 medium (2-1/2" dia) Onions, raw 1 cup, diced Celery, raw 2 serving 1 Med. Green Bell Pepper 2 clove Garlic 3 cup Vegetable Broth 2 cup Canned Tomatoes 0.5 package (10 oz) yields Okra, frozen, cooked 1 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 1 tsp Sauce, Tobasco Hot - 1 tsp ggg (by MG7_FIT) 12 ounces Chicken Breast (cooked), no skin, roasted 8 oz Shrimp, raw
Heat oil in a large Dutch oven or heavy pot. Add flour and cook, over low heat, until mixture turns dark brown and develops a nutty aroma; stir frequently. Add onions, celery, green pepper and garlic; cook 5 minutes or until vegetables are tender. Gradually add broth. Stir in the tomatoes, okra, bay leaf and Tabasco sauce. Bring mixture to a boil. Add chicken and shrimp; cook 3 to 5 minutes or until shrimp turns pink. Remove bay leaf.
Serve with rice, quinoa or pasta. You can cook the rice ahead and serve it in a bowl with Gumbo pored over the top.
Serving Size: 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user NELITTLE1.
Serve with rice, quinoa or pasta. You can cook the rice ahead and serve it in a bowl with Gumbo pored over the top.
Serving Size: 2 cups
Number of Servings: 6
Recipe submitted by SparkPeople user NELITTLE1.
Nutritional Info Amount Per Serving
- Calories: 246.0
- Total Fat: 9.5 g
- Cholesterol: 92.5 mg
- Sodium: 678.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 3.5 g
- Protein: 23.1 g
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