CHICKEN AND SHRIMP RECIPE RECIPES

SLOW COOKER CHICKEN GUMBO WITH SHRIMP RECIPE | ALLRECIPES

Slow Cooker Chicken Gumbo with Shrimp Recipe | Allrecipes image

This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 Reynolds® Slow Cooker Liner
2 (14.5 ounce) cans stewed tomatoes, undrained
1 pound skinless, boneless chicken thighs, cut up
1 (14.5 ounce) can reduced-sodium chicken broth
1 green sweet pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon Cajun seasoning
3 cloves garlic, minced
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 pound fresh or frozen medium shrimp (thawed if frozen), peeled and deveined
4 cups hot cooked white or brown rice

Steps:

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.

Nutrition Facts : Calories 281.8 calories, CarbohydrateContent 32.3 g, CholesterolContent 119.1 mg, FatContent 6.7 g, FiberContent 2.2 g, ProteinContent 22.4 g, SaturatedFatContent 1.9 g, SodiumContent 562.2 mg, SugarContent 5.1 g

SHRIMP AND CHICKEN GUMBO RECIPE | MYRECIPES

Shrimp and Chicken Gumbo Recipe | MyRecipes image

Provided by Robin Bashinsky

Total Time 1 hours 15 minutes

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

Number Of Ingredients 19

Ingredients

6 tablespoons canola oil, divided
¾ pound skinless, boneless chicken thighs
¾ cup all-purpose flour
3 cups sliced fresh or frozen okra
2 cups chopped onion
1?½ 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?¾ teaspoons kosher salt
1 (14.5-ounce) can unsalted petite diced tomatoes, drained
¾ pound medium shrimp, peeled and deveined
1 tablespoon red wine vinegar
½ teaspoon freshly ground black pepper
3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
? cup thinly sliced green onions

Steps:

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.
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.

Nutrition Facts : Calories 430 calories, CarbohydrateContent 48 g, CholesterolContent 94 mg, FatContent 15 g, FiberContent 5 g, ProteinContent 23 g, SaturatedFatContent 1.3 g, SodiumContent 558 mg

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