CHICKEN SEAFOOD GUMBO

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Chicken Seafood Gumbo image

A northerners attempt at good gumbo soup. Uses chicken, shrimp, crawfish and andouille sausage. Easy to make, basically dump and go. I make it in a 12 quart roaster oven. Can easily make smaller amounts by division.

Provided by SAM the Nuke -

Categories     Gumbo

Time 2h

Yield 12 quarts, 30-40 serving(s)

Number Of Ingredients 16

1 1/2-2 lbs cooked chicken, pieces. (About 1/2 inch)
1 lb frozen shrimp
1 lb frozen crawfish tail meat
2 lbs andouille sausages
2 cups onions, chopped
1 cup green bell pepper, chopped
64 ounces canned stewed tomatoes (Ro-tel brand best)
40 ounces frozen okra
32 ounces frozen corn
1 teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons fresh parsley
4 -6 bay leaves
1 lb uncooked rice (Brown)
3 cups water
4 tablespoons chicken base (to taste)

Steps:

  • Add all ingredients, except chicken base, to 12 quart pot.
  • Heat and stir occasionally until rice is cooked through.
  • Add chicken base as desired for flavor.
  • Remove bay leaves when done.
  • Serve with bread, croutons or crackers.
  • Crawfish can be omitted if unavailable.

Nutrition Facts : Calories 274.1, Fat 11.2, SaturatedFat 3.7, Cholesterol 73.2, Sodium 567.7, Carbohydrate 27.3, Fiber 2.7, Sugar 4.7, Protein 17.1

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