"The belly rules the mind."--Spanish Proverb

Shrimp and Chicken Gumbo  Recipe

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This recipe for Shrimp and Chicken Gumbo , by , is from HSC Families Cooking for a Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joseph Lewis (AE)
Added: Tuesday, September 16, 2008


2 lb. Chicken thigh
11/2 tsp. Dried Thyme
2 qt.Water
1 tsp. Oregano
1/2 c. Flour
1/2 tsp. Black Pepper
2 c. Onion (chopped)
3 Bay Leaves
2 c. Celery (chopped)
1 can Chicken Broth
11/2 c. Bell Pepper (chopped)
1 can Tomato Paste
11/2 c.Green Onion
1/2 lb. Smoked Sausage
4 cloves Garlic (crushed)
1 lb med fresh Shrimp
2 tbsp. Vegetable Oil
Fele' Powder (if available)

Combine chicken and water in Dutch oven or large pot and bring to a boil, reduce heat and simmer 45 min. Remove chicken from water and set, aside. debone chicken and chop into 1/4 to 1/2 inch chunks. Brown flour in flat pan (350 degree for 45 min stir every 10 to 15 min. Donít let burn. Mix veg oil, onions, celery, peppers and green onions in pan over med heat until soft and tender. Add 1/4 can chicken broth, browned flower, garlic, thyme, oregano, pepper and bay leaves. To pan stirring until smooth. Pour contents of pan and chicken into the large pot. Along with rest of ingredients.
Bring to a boil and let simmer. Take remaining can of chicken broth and deglaze pan over heat. Add contents of pan to large pot, at this point add okra and Fele' powder if available. Donít add shrimp until about 15 min before serving, shrimp can easily be over cooked. If you want to add chunks of fish it will only add to the gumbo. Serve with rice, salt and pepper to taste.




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