Shreveport Chicken and Shrimp Gumbo
photo by Ashley R.
- Ready In:
- 2hrs 15mins
- Ingredients:
- 20
- Yields:
-
12 cups
- Serves:
- 8
ingredients
- 2 tablespoons flour
- 2 tablespoons oil
- 1 cup chopped yellow onion
- 1⁄3 cup sliced green onion
- 1⁄2 cup chopped green pepper
- 1⁄4 cup chopped celery
- 2 tablespoons minced garlic
- 1⁄2 teaspoon salt
- 3 cups chicken broth
- 2 cups of spicy v-8 vegetable juice
- 1⁄4 teaspoon crushed thyme
- 1⁄2 teaspoon cayenne pepper
- 2 bay leaves
- 28 ounces whole tomatoes, cut up with juice (undrained)
- 16 ounces frozen okra
- 1 1⁄2 lbs medium shrimp, deveined and shelled
- 2 cups chicken, cooked and cut into 3/4 inch pieces
- 1⁄2 teaspoon Tabasco sauce
- 4 cups cooked rice
- 2 teaspoons gumbo file powder (ground Sassafras leaves)
directions
- Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
- Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
- Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.
- Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.
- Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.
Questions & Replies
Got a question?
Share it with the community!