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Shrimp and Chicken Gumbo

Serves: 5
Total Calories: 284

Ingredients

Chicken:
1 (2-to 3-pound) chicken, cooked, reserving stock (about 3 quarts)
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Roux:
5 tablespoons oil or bacon drippings
4 tablespoons flour
1 tablespoon Kitchen Bouquet
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Other Ingredients:
6 small green onions with tops, chopped
1 medium onion, chopped
1 small green bell pepper, chopped
4 stalks celery, chopped
5 cups cut okra, fresh or frozen
2 tablespoons salt, more or less
1/2 - 3/4 teaspoon garlic powder, or 2 cloves garlic, pressed
dash of pepper
dash of Tabasco
4 or 5 dashes Worcestershire sauce
2 pounds shrimp, cooked and deveined
1/2 pound crabmeat (optional)
Filé to taste

Directions:

Chicken:
Cook chicken in large stockpot until tender; reserve broth.

Roux:
Stirring constantly, cook oil and flour until dark golden. Add Kitchen Bouquet to make it darker.

Other Ingredients:
Add green onions, onion, green bell pepper, and celery to roux and stir and cook until wilted. Add this to chicken stock, bring to a boil, and add chicken which has been boned and cut into pieces. Add okra and season with salt, garlic, pepper, Tabasco, and Worcestershire. Simmer for a few minutes. Add shrimp and crabmeat, if desired. Serve over rice and add filé to taste.

Variation: Sausage may be used instead of seafood.

Nutritional Facts:

Serves: 5
Total Calories: 284
Calories from Fat: 16

This Shrimp and Chicken Gumbo recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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