Louisiana Shrimp and Chicken Gumbo

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Louisiana Shrimp and Chicken Gumbo calories by ingredient


Introduction

This is a good traveling recipe. Just hold off on adding the chicken & shrimp until just before you are ready to serve. This is a good traveling recipe. Just hold off on adding the chicken & shrimp until just before you are ready to serve.
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

Directions

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.