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Chicken and Shrimp Gumbo Recipe

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This recipe for Chicken and Shrimp Gumbo, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Thursday, September 11, 2008


1/2 cup flour
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tsp dry thyme
1 tsp cayenne pepper
1 chicken, cut into 8 pieces, skin removed
3 TBS vegetable oil
3 garlic cloves
2 onions
2 stalks celery, chopped
1 green pepper
2 cups water
1 16 oz can tomato sauce
1/2 lb okra, fresh or frozen
1/2 lb medium shrimps
Fresh parsley or thyme

In a brown paper bag, combine the flour, paprika, salt, pepper, dried thyme, and cayenne pepper. One at a time, drop the chicken pieces into the bag and shake to coat evenly with flour mixture. Reserve any leftover flour for thickening the sauce. In a deep, heavy pot over high heat, warm the oil. Brown the chicken, a few pieces at a time, until evenly colored. Remove to a plate. Add the garlic , onions, celery, and bell pepper to the same pot and sauté' until just beginning to soften, 6-8 minutes. Add the reserved seasoned flour and cook over medium heat, stirring constantly, to cook the flour lightly. Slowly pour in the water or stock while constantly stirring, then continue to cook and stir until it thickens. Add the tomato sauce, raise the heat and bring to a boil. Return the chicken pieces to the pan, lower the heat to medium, and simmer, uncovered, until the chicken is tender, about 30 minutes. NOTE: Gumbo gets better if it sits for at least a few hours to allow all the flavors to blend together. Over medium heat, stir in the okra and simmer until almost done, about 3 minutes. Add the shrimp and cook until they turn pink, 3-4 minutes. In a small bowl, stir together the file powder and enough of the hot broth to moisten and make a runny paste. Stir this mixture into the pot. Stir and cook 1-2 minutes; don't over cook the file' or it will get stringy. Taste for seasoning. Sprinkle with parsley or thyme and serve over hot rice.




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