Chicken-and-Shrimp Gumbo

Name: Chicken-and-Shrimp Gumbo
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 45
Cuisine: Cajun, Creole
Ingredients: 454 grams andouille sausage, cut into 1/4-inch-thick slices; 2 teaspoons Cajun seasoning; 237 milliliters thinly sliced celery; 907 grams skinned and boned chicken breasts; 1 kilograms chicken broth; 177 milliliters all-purpose flour; 2 garlic cloves, minced; 1 large onion, coarsely chopped; 45 servings Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce; 118 milliliters peanut oil; 45 servings Roasted Potatoes; 227 grams peeled and deveined, medium-size raw shrimp (3 1/40 count); 1 red bell pepper, coarsely chopped

The recipe Chicken-and-Shrimp Gumbo is ready in about 3 hours and 10 minutes and is definitely an amazing dairy free option for lovers of Creole food. This recipe makes 45 servings with 97 calories, 8g of protein, and 6g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up bell pepper, peanut oil, celery, and a few other things to make it today. It works well as a very affordable soup.

Instructions

Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned.

Ingredients you will need

Sausage

Equipment you will use

Frying Pan

Remove sausage; drain and pat dry with paper towels.

Ingredients you will need

Sausage

Equipment you will use

Paper Towels

Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).

Ingredients you will need

Milk Chocolate

Caramel

All Purpose Flour

Cooking Oil

Equipment you will use

Whisk

Dutch Oven

Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.

Ingredients you will need

Ground Cayenne Pepper

Chicken Broth

Whole Chicken

Sausage

Onion

Stir in shrimp; cook 5 minutes or just until shrimp turn pink.

Ingredients you will need

Shrimp

Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes.

Ingredients you will need

Potato

Gumbo

Equipment you will use

Bowl

Serve immediately with desired toppings.

Equipment

Ingredients

Servings:

454grams

andouille sausage, cut into 1/4-inch-thick slices 2teaspoons

Cajun seasoning 237milliliters

thinly sliced celery 907grams

skinned and boned chicken breasts 1kilograms

chicken broth 177milliliters

all-purpose flour 2

garlic cloves, minced 1large

onion, coarsely chopped 45servings

Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce 118milliliters

peanut oil 45servings

Roasted Potatoes 227grams

peeled and deveined, medium-size raw shrimp (3 1/40 count)1

red bell pepper, coarsely chopped

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try D'Alfonso-Curran Albarino. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 30 dollars per bottle.