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Short Order Seafood-Chicken Gumbo
From the kitchen of Tracey Johnson
Everybody loves a steaming pot of seafood gumbo but; who has time to prepare it the old-fashioned way? Here's a quick and easy alternative we think you'll find very pleasing. Prep time is about one hour. Yields plenty for five or six hungry adults when served over rice.
1-lb shrimp, 41-60 count, peeled and deveined
10-oz lean smoked turkey sausage
2 boneless skinless chicken breasts, trimmed of all fat, diced
3 Tbs flour
1 large onion finely chopped
2 bell peppers seeded and coarsely chopped
28 oz can petite diced tomatoes
14.5 oz can chicken broth
1- Tbs Tony Chacere's Creole Seasoning
16 oz bag frozen cut okra
16 oz bag frozen corn
1 cup water
1/4 tsp fresh thyme leaves, removed from stems and chopped
Spray stock pot liberally with olive oil cooking spray. Add the sausage and onion; cook until onions are opaque. Add chopped bell pepper. Stir occasionally and cook until peppers are just starting to get soft. Sprinkle with flour and stir to coat evenly. Cook until the flour begins to brown. Add diced tomatoes and chicken broth. Bring to boil and add chicken and Tony Chacere seasoning. Return to boil then reduce heat, cover and simmer until the chicken is cooked through, about 5 minutes. Stir in remaining ingredients and return to boil. Simmer until shrimp turn evenly pink, about 5-8 minutes. Serve with rice and enjoy!
*You may want to use extra Tony's, Louisiana Hot Sauce, Tabasco, or a pinch of cayenne pepper as a topping to kick it up a notch. Another favored topping for gumbo is file powder, add only to each serving, adding while cooking can create an undesirable texture.
Everybody loves a steaming pot of seafood gumbo but; who has time to prepare it the old-fashioned way? Here's a quick and easy alternative we think you'll find very pleasing. Prep time is about one hour. Yields plenty for five or six hungry adults when served over rice.
1-lb shrimp, 41-60 count, peeled and deveined
10-oz lean smoked turkey sausage
2 boneless skinless chicken breasts, trimmed of all fat, diced
3 Tbs flour
1 large onion finely chopped
2 bell peppers seeded and coarsely chopped
28 oz can petite diced tomatoes
14.5 oz can chicken broth
1- Tbs Tony Chacere's Creole Seasoning
16 oz bag frozen cut okra
16 oz bag frozen corn
1 cup water
1/4 tsp fresh thyme leaves, removed from stems and chopped
Spray stock pot liberally with olive oil cooking spray. Add the sausage and onion; cook until onions are opaque. Add chopped bell pepper. Stir occasionally and cook until peppers are just starting to get soft. Sprinkle with flour and stir to coat evenly. Cook until the flour begins to brown. Add diced tomatoes and chicken broth. Bring to boil and add chicken and Tony Chacere seasoning. Return to boil then reduce heat, cover and simmer until the chicken is cooked through, about 5 minutes. Stir in remaining ingredients and return to boil. Simmer until shrimp turn evenly pink, about 5-8 minutes. Serve with rice and enjoy!
*You may want to use extra Tony's, Louisiana Hot Sauce, Tabasco, or a pinch of cayenne pepper as a topping to kick it up a notch. Another favored topping for gumbo is file powder, add only to each serving, adding while cooking can create an undesirable texture.