CHICKEN SHRIMP GUMBO 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 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

CHICKEN, SHRIMP, AND SAUSAGE GUMBO RECIPE - FOOD.COM

Chicken, Shrimp, and Sausage Gumbo Recipe - Food.com image

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Total Time 4 hours 30 minutes

Prep Time 2 hours

Cook Time 2 hours 30 minutes

Yield 14-18 serving(s)

Number Of Ingredients 19

Ingredients

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

Steps:

In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
To make the roux:.
In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
Now check the consistency. You can always add a little water or broth if necessary.
Simmer for another 15-20 minutes.
Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
To serve:.
Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
Sprinkle some scallions on top and serve with the file powder on the side.
Enjoy!

Nutrition Facts : Calories 534, FatContent 34, SaturatedFatContent 8.8, CholesterolContent 175.4, SodiumContent 1885.8, CarbohydrateContent 17.3, FiberContent 1.9, SugarContent 4.8, ProteinContent 38.3

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