Shrimp and Chicken Gumbo
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Serves: 8 servings (about 2 cups each)
 
Ingredients
  • 6 Tbsp canola oil, divided
  • ¾ lb boneless skinless chicken breasts
  • ¾ cup all-purpose flour
  • 1 onion, diced
  • 2 poblano chiles, seeded and chopped
  • 3 stalks celery, chopped
  • 3 cups frozen okra
  • 10 garlic cloves, minced
  • 1 cup dry white wine
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 2 tsp paprika
  • ¼ tsp cayenne
  • 1½ tsp kosher salt
  • 1 (14.5 oz) can unsalted petite diced tomatoes, drained
  • 1 lb shrimp, peeled and deveined
  • 1 Tbsp red wine vinegar
  • ½ tsp freshly ground black pepper
  • 3 (8.8 oz) packages precooked brown rice (such as Uncle Ben's)
  • 1 bunch green onions, sliced
Instructions
  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 chicken stand 10 minutes before cutting into bite-sized pieces.
  2. Reduce heat of the Dutch oven to medium-low; add remaining 5 tablespoons oil to pan and whisk in flour; cook 25 minutes, stirring frequently with a whisk until a deep brown color is achieved.
  3. Stir in onion, poblanos, and celery, increase heat to medium-high; cook 3 minutes. Add the okra and cook an additional 3-5 minutes. Stir in garlic and cook 30-60 seconds, or until fragrant. Stir in wine; cook 2 minutes.
  4. Add stock, water, paprika, cayenne, salt, and diced tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 3-4 minutes. Top with green onions before serving.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: ~ 2 cups Calories: 462 Fat: 15.0 Carbohydrates: 51.1 Sugar: 3.4 Sodium: 855 Fiber: 6.6 Protein: 28.3 Cholesterol: 99
Recipe by Prevention RD at https://preventionrd.com/2015/03/shrimp-and-chicken-gumbo/