Chicken, Shrimp And Okra Gumbo - cooking recipe

Ingredients
    1 lb medium shrimp, peeled, deveined
    cajun seasoning
    3 tablespoons olive oil
    1 lb okra, trimmed and sliced
    1 tomatoes, chopped fine
    2 medium yellow onions, peeled, chopped fine
    2 celery ribs, sliced thin
    1/4 cup bell pepper, chopped fine
    2 boneless skinless chicken breasts, cut in 1-inch dice
    1 (10 1/2 ounce) can Ro-Tel tomatoes
    3 -5 garlic cloves, minced
    1 tablespoon tomato paste
    6 green onions, minced
    1 bay leaf
    1 teaspoon white vinegar
    1 1/2 quarts chicken stock
    1 (8 ounce) bottle clam juice
    1 teaspoon paprika
    1/2 - 1 teaspoon cayenne pepper
    3 -6 dashes Tabasco sauce
    1 tablespoon Worcestershire sauce
    1 tablespoon yellow mustard or 1 tablespoon creole mustard
    1/4 cup parsley, chopped
    1 tablespoon Kitchen Bouquet
    salt and pepper
    hot cooked rice
    green onion top, minced
Preparation
    Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
    In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
    Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
    Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
    Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
    Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.

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