Tuesday, March 8, 2016

Shrimp and Chicken Gumbo

This was an odd recipe.  It wasn't horrible, but it really had no zing. It had heat, but not was not flavorful.  Since I didn't make it, I don't know what D should do to make it better.  I did like the ratio of meat to vegetables. You pretty much got a shrimp or some chicken in every bite.

Definitely needs some tweaking.  But I would have again.

Shrimp and Chicken Gumbo

Photo by ALB

Yield: Serves 8 (serving size: 1 1/2 cups)

6 tablespoons canola oil, divided
3/4 pound skinless, boneless chicken thighs
3/4 cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1 1/2 cups chopped seeded poblano chile
1 cup chopped celery
10 garlic cloves, chopped
1 cup dry white wine
4 cups unsalted chicken stock
2 cups water
2 teaspoons ground red pepper
1 3/4 teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
3/4 pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/3 cup thinly sliced green onions

1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.

2. Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.

Nutritional Information
Amount per serving
Calories: 430; Fat: 15 g; Satfat: 1.3 g; Monofat: 7.3 g; Polyfat: 3.5 g; Protein: 23 g; Carbohydrate: 48 g; Fiber: 5 g; Cholesterol: 94 mg; Iron 3 mg Sodium: 558 mg; Calcium: 102 mg

Cooking Light, MARCH 2015

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