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| New Chicken And Shrimp Gumbo, Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
----SEASONING MIX----
2 teaspoon paprika
2 teaspoon dry mustard
1 2/3 teaspoon dried basil
1 1/3 teaspoon salt
1 1/3 teaspoon onion powder
1 1/3 teaspoon garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne
----REMAINDER----
2/3 lb chicken breast halves without skin,; diced into 1/2 cube
2/3 lb shrimp, peeled & deveined
1/2 quart mustard greens, chopped
1/2 quart onions, chopped
1 1/3 cup green bell pepper, chopped
1 1/3 cup celery, chopped
1/2 quart okra, sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour, browned
1/2 quart chicken stock
1 1/3 cup fish stock
1/2 quart collard greens, chopped
1 quart cooked rice
Cooking Directions:
Combine the seasoning mix ingredients in a small bowl. Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and sprinkle the shrimp with another 1 tablespoon of the seasoning mix. Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes. Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers and the celery, 1 cup of the okra, and the bay leaves. Cook, stirring occasionally to check for sticking, about 8 minutes. Add the apple juice and remaining seasoning mix, stir, and cook until most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir until it is completely absorbed and a paste forms. Cover and cook 1 minute. Add both the stocks, stir well, cover, and bring to a boil, and cook 3 minutes. Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly. Cover the pot and bring to a boil, about 5 minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.
NOTES : Verry good even though I couldn't find okra. I also substituted chicken sausage for the chicken. Recipe by: Paul Prudhomme's Fork in the Road Posted to MC-Recipe Digest V1 #654 by Robin Greene on Jul 8, 1997
seafood
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