Chicken and Seafood Gumbo

Name: Chicken and Seafood Gumbo
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Cajun, Creole
Ingredients: 59 milliliters apple cider vinegar; 2 bay leaves; 2 Tbsps bourbon; 411 grams diced tomatoes; 411 grams Half diced tomatoes; 3 stalks celery, diced; 907 grams chicken thighs and leg, boneless, skinless, cut into 1-inch pieces; 946 milliliters chicken stock; 5 red Fresno chiles; 1 all-purpose flour; 118 milliliters fresh cilantro leaves, roughly chopped; 2 cloves garlic; 1 green pepper, cored, seeded and diced; 5 jalepenos; 1 liters lower-sodium chicken broth; 473 milliliters sliced okra; 1 medium onion, finely diced; 0 teaspoons pepper; 473 milliliters long-grain rice; 1 teaspoon salt; 2 teaspoons salt; 8 servings Salt; 454 grams (16- to 20-count) shrimp, peeled and deveined; 1 teaspoons sugar; 118 milliliters vegetable oil; 8 servings Water, if necessary

Chicken and Seafood Gumbo might be a good recipe to expand your main course recipe box. One serving contains 615 calories, 35g of protein, and 27g of fat. This recipe serves 8. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes. It is a pretty expensive recipe for fans of Creole food. If you have salt, vegetable oil, celery, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. It is a good option if you're following a dairy free diet. If you like this recipe, you might also like recipes such as Chicken and Seafood Gumbo, Nana's Chicken Seafood Gumbo, and Seafood Gumbo.

Instructions

Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Wooden Spoon

Dutch Oven

When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated.

Ingredients you will need

Chicken Broth

Vegetable

Bourbon

Peppers

Celery

Onion

Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves

Hot Sauce

Tomato

Whole Chicken

Okra

Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary.

Ingredients you will need

Salt And Pepper

Fresh Cilantro

Shrimp

Remove bay leaves and serve with rice and crusty flat bread.

Ingredients you will need

Bay Leaves

Flatbread

Rice

Roughly chop the chiles and jalepenos discarding the seeds.

Ingredients you will need

Jalapeno Pepper

Chili Pepper

Seeds

Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water.

Ingredients you will need

Apple Cider Vinegar

Tomato

Garlic

Sugar

Water

Salt

Equipment you will use

Food Processor

Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.

Ingredients you will need

Hot Sauce

Salt

Equipment you will use

Sauce Pan