Low Fat Chicken and Shrimp Gumbo

“Recipe by Paul Prudhomme's”
READY IN:
45mins
SERVES:
6-8
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the the first 11 ingredients in a small bowl.
  2. Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
  3. sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
  4. Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
  5. Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell.
  6. peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,.
  7. stirring occasionally to check for sticking, about 8 minutes.
  8. Add the apple juice and remaining seasoning mix, stir, and cook until.
  9. most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned.
  10. chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir.
  11. until it is completely absorbed and a paste forms. Cover and cook 1 minute.
  12. Add both the stocks, stir well, cover, and bring to a boil, and cook 3.
  13. minutes. Add the collard greens, the remaining mustard greens, onions, and.
  14. okra, and mix thoroughly. Cover the pot and bring to a boil, about 5.
  15. minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until.
  16. shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

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