CHICKEN, SHRIMP AND OKRA GUMBO

Chicken, Shrimp and Okra Gumbo image

Provided by PaulaG

Categories Gumbo

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 27

Previous Next

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

Steps:

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.