Chill-Chasing Chicken and Shrimp Gumbo
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄2 cup butter or 1/2 cup margarine
- 2 onions, chopped, 2 cups
- 1 red pepper, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, minced
- 1⁄2 cup all-purpose flour
- 2 (14 1/2 ounce) cans chicken broth
- 1 (14 1/2 ounce) can diced tomatoes
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 boneless skinless chicken thighs, about 1-1/4 lbs., cut into 3/4-inch pieces
- 1 cup frozen cut okra
- 1⁄2 lb large shrimp, peeled and deveined
- 1⁄2 teaspoon hot pepper sauce, such as Tabasco
directions
- In large pot over medium-high heat melt butter. Add onion, red pepper, celery and garlic. Cook, stirring occasionally, until onion is softened, 5-6 minutes.
- Stir in flour. Cook, stirring, until lightly browned, about 5 minutes. Stir in broth, tomatoes with their juices, salt, and pepper; bring to a boil. Add chicken; reduce heat to medium-low. Cook 10 minutes. Add okra; cook 5 minutes. Add shrimp; cook until c hicken, okra and shrimp are just cooked through, 5 minutes. Stir in hot sauce.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!