Chicken & Shrimp File Gumbo
2013-04-03
- Servings : 5
- Prep Time : 20m
- Cook Time : 1:20 h
- Ready In : 1:40 h
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Nutritional Info
This information is per serving.
-
Calories
500 -
Calories from Fat
108 -
Total Fat
12g -
Saturated Fat
3g -
Trans Fat
0g -
Cholesterol
179mg -
Sodium
735mg -
Carbohydrates
58g -
Dietary Fiber
4-6g -
Sugar
6g -
Protein
39g -
Serving Size
1 cup rice, 13-oz (380g) gumbo
Gumbo is a Cajun soup or stew you can make dozens of different ways. Gumbos are usually made using chicken or seafood, but you can omit the meat for a vegetarian gumbo.
Many gumbos start with a rue, a mixture of cooked flour and oil, for flavor and thickening. This easy recipe uses gumbo file (ground sassafras leaves) to flavor and thicken the gumbo.
Ingredients
- Seasoning
- 1/2 teaspoon (2.5ml) cayenne pepper (adjust to taste)
- 1 teaspoon (5ml) paprika
- 1 teaspoon (5ml) kosher salt
- 1/2 teaspoon (2.5ml) ground white pepper
- 1/2 teaspoon (2.5ml) ground black pepper
- 1/2 teaspoon (2.5ml) ground dry thyme
- 1/2 teaspoon (2.5ml) oregano
- 1-2 bay leaves
- 1 teaspoon (5ml) garlic, minced
- 2-3 tablespoons (30-45ml) gumbo file
- Remaining Ingredients
- 3 oz. (81g) andouille sausage, halved and sliced thin
- 2-3 celery stacks, diced
- 1 medium onion, diced
- 1 green or red bell pepper, diced
- 8 oz (183g) canned low sodium tomato sauce
- 1/2 cup (120ml) water
- 4 cups (1000ml) low sodium chicken stock
- 8 oz. (225g) cooked chicken breast, diced
- 1 lb. (450g) medium raw shrimp, peeled and deveined
- 2 tablespoons (30ml) olive oil
- 1 1/2 cups (300g) long grain white or brown rice
Method of Preparation
Step 1
In a large sauce pan or Dutch oven, heat oil over medium heat and cook andouille until lightly browned.
Step 2
Add onion, celery and pepper and cook stirring frequently until softened, about 5 minutes.
Step 3
Add spices and cook 2 to 3 minutes, scrapping bottom of pan in necessary.
Step 4
Add tomato sauce. Pour water into can and swish to thin remaining sauce in can. Add to pan
Step 5
Add chicken broth. Bring to boil, reduce heat and simmer 50 to 60 minutes, uncovered, stirring occasionally.
Step 6
Meanwhile, cook rice per package directions or in 2 quarts of rapidly boiling water. Drain.
Step 7
Add chicken and shrimp to pan, cover, and poach shrimp 5 to 10 minutes or until cooked through.
Step 8
To serve, mound about 1 cup of rice in the center of the dish and surround with gumbo.
