"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Easy Chicken and Seafood Gumbo Recipe

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This recipe for Easy Chicken and Seafood Gumbo, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Weston
Added: Wednesday, May 21, 2008


1 cup vegetable oil
1 cup all-purpose flour
or can purchase pre-made roux at most stores
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 lb crabmeat or 3 lb crabs
2 lb shrimp cleaned and deveined
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 rotisserie chicken, boned and shredded

Heat the oil in a dutch oven over medium heat. When hot, stir in flour. Continue whisking until the roux has cooked to the color of milk chocolate, 8 to 10 minutes. Be careful not to burn the roux. If roux burns you will see black specks in it – stop and start over.

Stir onion, bell pepper and celery into the roux; after about 5 minutes stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth.

Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more – add crab and shrimp and simmer until shrimp are cooked. Turn off and let sit so that shrimp don’t over cook and get mushy. Skim off any foam that floats to the top during the last hour.

Serve over hot rice.

Personal Notes:
Personal Notes:
This might be considered "cheating" but it works great in a pinch. Be sure to add the "drippings" from the rotisserie chicken. You can also strain any water from the shrimp and substitute it for 1/2 of the chicken broth.




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