Ingredients for Shreveport Chicken And Shrimp Gumbo
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- Yellow Onion
- Green Onion
- Green Pepper
- 2 celery stalks (chopped)
- 2 cloves garlic (minced)
- 2 teaspoons salt
- 6 cups chicken broth
- Vegetable Juice
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 2 bay leaves
- Whole Tomatoes
- Frozen Okra
- Medium Shrimp
- 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- Tabasco Sauce
- Cooked Rice
- 1/4 teaspoon file powder per serving
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How to Make Shreveport Chicken And Shrimp Gumbo
- In a large pot or 5-quart Dutch oven, whisk together 1/2 cup all-purpose flour and 1/2 cup vegetable oil.
- Cook over medium heat, stirring constantly, until a dark reddish-brown roux forms (20-30 minutes). Be patient – this step is key to the flavor!
- Remove from heat. Immediately add 1 large onion (chopped), 1/2 cup green onions (chopped), 1 green bell pepper (chopped), 2 celery stalks (chopped), and 2 cloves garlic (minced).
- Stir well, return to medium heat, and cook, stirring frequently, for 8-10 minutes, until vegetables are tender.
- Add 6 cups chicken broth, 1 cup V8 juice, 2 teaspoons salt, 1 teaspoon dried thyme, 2 bay leaves, 1/2 teaspoon cayenne pepper (or more, to taste), 1 (28-ounce) can crushed tomatoes, and 1 cup sliced okra.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- Stir in 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch pieces) and 1 pound medium shrimp (peeled and deveined). Remove bay leaves.
- Simmer for 10 minutes, or until chicken is cooked through and shrimp is pink and opaque.
- Serve 1 1/2 cups of gumbo over 1/2 cup cooked rice.
- Sprinkle each serving with 1/4 teaspoon file powder and Tabasco sauce to taste.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
32g
Fat
5g
Carbs
14g
