Shrimp and Sausage and Chicken Gumbo recipe
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Ingredients
- ½ cup all-purpose flour 2 tablespoons vegetable oil 2 cups chopped onions 2 cups chopped green bell pepper 6 cloves garlic, chopped 2 teaspoons dried thyme 2 bay leaves 1 pound Italian sausage 3 (14.5 ounce) cans diced tomatoes with juice 1 pound cooked, shredded chicken 2 cups chicken broth 1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®) 4 teaspoons Creole seasoning 1 pound uncooked shrimp - peeled, deveined, and tails removed salt and ground black pepper to taste
Nutrition Info
- 376.8 caloriescarbohydrate: 22.9 gcholesterol: 138.4 mgfat: 18 gfiber: 3.8 gprotein: 30.8 gsaturatedFat: 5.3 gservingSize: -sodium: 1409.3 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Shrimp and Sausage and Chicken Gumbo
Directions
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Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
Stir garlic, thyme, and bay leaves into onion mixture, cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
Pour shrimp into sausage-chicken mixture, bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
Discard bay leaves. Season gumbo with salt and pepper to taste.