Since this is Mardi Gras season I thought you might like a different version of Gumbo. Traditionally there is spicy sausage as well as chicken thighs in gumbo but to make it more low fat, I changed the ingredients up a bit. This recipe is a bit spicy but you can cut back on anything you think you/your family might now care for. I hope you like it as much as we do. Enjoy! Send comments/questions to firstname.lastname@example.org
Shrimp and Chicken Gumbo
- 1 tablespoon Blue Bonnet Lite
- 1/4 teaspoon cayenne pepper
- 2onions, chopped
- 3 stalkscelery, chopped
- 1 sweet green pepper, diced
- 1 sweet red pepper, diced
- 3garlic cloves, chopped
- 3 cups low fat chicken broth
- 1 (28 ounce) candiced tomatoes (with the juice)
- 1/4 lbboneless skinless chicken breast, cut into bite size pieces
- 1/2 cuplong-grain rice
- 1/2 teaspoon hot pepper sauce
- salt, to taste
- black pepper, to taste
- 1 cupcorn (frozen )
- 1 pound raw shrimp peeled
- 3green onions, sliced
- Melt oleo in a large pot. Whisk together the flour and cayenned, then whisk into the melted butter. Reduce heat to medium/low and continue whisking for a few minutes until the roux turns a golden colour.
- Add onions, celery, peppers and garlic. Cook 5 – 10 minutes until vegetables are wilted.
- Add broth, tomatoes, chicken, rice, salt, pepper and hot sauce. Cover and simmer 20 minutes.
- Add corn and shrimp and simmer 5 minutes or until shrimp are no longer pink. Add green onions
- Add salt and pepper to taste
Note: You can also add okra to the recipe if you would like to. Add it when you put in the chicken if it’s fresh. If frozen then add when you put the corn and shrimp in.