Shrimp gumbo

Shrimp gumbo


  • 6 tablespoons canola oil, divided
  • three/4 pound skinless, boneless chicken thighs
  • 3/4 cup all-function flour
  • three cups sliced fresh or frozen okra
  • two cups chopped onion
  • one one/2 cups chopped seeded poblano chile
  • one cup chopped celery
  • ten garlic cloves, chopped
  • 1 cup dry white wine
  • 4 cups unsalted chicken stock
  • 2 cups water
  • two teaspoons ground red pepper
  • one three/four teaspoons kosher salt
  • 1 (14.five-ounce) can unsalted petite diced tomatoes, drained
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 tablespoon red wine vinegar
  • one/two teaspoon freshly ground black pepper
  • 3 (8.eight-ounce) packages precooked brown rice (such as Uncle Ben’s)
  • one/3 cup thinly sliced green onions

Nutritional Data

  • Calories 430
  • Fat 15g
  • Satfat 1.3g
  • Monofat 7.3g
  • Polyfat three.5g
  • Protein 23g
  • Carbohydrate 48g
  • Fiber 5g
  • Cholesterol 94mg
  • Iron 3mg
  • Sodium 558mg
  • Calcium 102mg

How to Make It

Heat one tablespoon oil in a Dutch oven in excess of medium-large heat. Include chicken cook 2 minutes on every single side. Eliminate from pan allow stand 10 minutes. Slice across the grain.

Minimize heat to medium-low. Include remaining five tablespoons oil to pan. Stir in flour cook 25 minutes, stirring usually with a whisk till the colour of melted semisweet chocolate. Stir in okra and up coming four ingredients. Enhance heat to medium-large cook three minutes. Stir in wine cook two minutes. Add stock and next 4 elements bring to a boil. Reduce heat simmer 15 minutes. Include chicken and shrimp cook three minutes. Stir in vinegar, black pepper, and rice cook 1 minute. Prime with green onions.

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