Wheres The Sin Shrimp Chicken Gumbo Recipes

CHICKEN SHRIMP GUMBO

Steps:

• Cook green pepper and onion in butter in a large saucepan until tender but not brown. Stir in flour. Add tomatoes, cooked chicken, tsp of the salt, thyme, and hot pepper sauce. Cover and simmer for 20 minutes.
• Meanwhile, bring 2 cups of water to a boil in a large saucepan. Stir in rice and 1 tsp salt. (You may also want to add additional butter in at this time.) Cover tightly for 20 minutes. Remove from heat and let stand until all liquid is absorbed, about 5 minutes.
• Add shrimp to gumbo and continue to cook for an additional 5 minutes. Stir parsley into rice.
• To serve, combine stew and rice into individual serving bowls.

SHRIMP AND SAUSAGE AND CHICKEN GUMBO

Steps:

• Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
• Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
• Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
• Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
• Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Discard bay leaves. Season gumbo with salt and pepper to taste.

CHICKEN, SHRIMP AND OKRA GUMBO

Steps:

• Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
• In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
• Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
• Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
• Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
• Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.

CHICKEN/SHRIMP GUMBO

Steps:

• Get all ingredients ready. Once you are set up to cook, this dish goes together quickly.
• Place vegetable oil and flour in a small saucepan over medium heat and whisk to combine. Cool, whisking constantly, until the mixture turns a dark caramel color and begins to smell like toasted almonds. This is roux, and will take about 15 minutes to produce a smooth paste that will not only thicken your gumbo, but lend a deep, rich color. Transfer the roux to a small bowl and let cool to room temperature. When the roux is cooled, drain the excess oil.
• Place the chicken, onion, celery tops, and bay leaf in a large stockpot. Cover chicken with water, add the salt, and bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is tender and the water is infused with flavor, about 60 minutes. Remove the chicken and let it cool. Strain the stock and reserve. You'll need about 4 1/2 cups of stock.
• When chicken is cool enough to handle, strip the meat from the bones and shred into bite-sized pieces.
• Wipe out the stockpot and return it to medium-high heat. Warm the olive oil and add the green pepper, diced celery, and red onion. Cook, stirring occasionally, until the vegetables begin to soften and color lightly on the edges, 12-25 minutes. Combine the red, white, and black peppers, the file', and thyme together in a small bowl and sprinkle evenly over the vegetable mixture. Cook, stirring constantly, until the vegetables are well coated, about 8 minutes. When the spices are cooked, mix in the garlic, cooking for another 3 minutes.
• Heat the stock in a saucepan over medium heat. Whisk 1/4 cup of the stock into the roux until it forms a smooth paste. Add it to the stockpot along with the shredded chicken and the remaining stock, stirring well to combine. Bring mixture to a boil, lower the heat, and simmer for 60 minutes, stirring occasionally.
• While the gumbo is simmering, cook the bacon in a heavy skillet until the fat is rendered and the bacon is crisp, 5-8 minutes. Add the andouille sausage and stir to coat with the bacon drippings. Reserve.
• After the gumbo has simmered for 60 minutes, add the tomato puree and bacon and sausage mixture. Take 1 cup of the hot gumbo liquid out and deglaze the bacon pan. Add these pan juice to the gumbo and continue simmering until the gumbo is slightly thickened, about another 30 minutes.
• Stir in shrimp, cooking only until shrimp are pink, about 10 minutes.
• Serve over rice.