One Bowl 30 Minute Big Easy Shrimp And Chicken Gumbo - Chef Fun Kitchen

One Bowl 30 Minute Big Easy Shrimp And Chicken Gumbo

With simplest one pot, this highly spiced, gumbo healthy & smooth shrimp and fowl has a velvety sauce, served over quinoa. plus it’s equipped in most effective 30 minutes!

My teacher very well enjoyed guffawing at my disasters. each for the reason that that moment i have a superb worry of extremely hot pans and any shape of water close to by means of. Coming from that very last, except my close to failing grade, i've learned to preserve utensils with any form of water on them a ways, a ways faraway from my cooking station.

One Bowl 30 Minute Big Easy Shrimp And Chicken Gumbo

Useless to mention, this gumbo does no longer have some thing to do with Asian nor catching pans on fire, however it does carry lower back the best reminiscences i have of culinary faculty.  The gumbo become true with a deep, caramel roux as the starter.

A roux is a simple flour and fats mixture that is cooked. because it chefs the color deepens and becomes aromatic. as soon as other beverages and substances are brought, the roux allows to thicken the soup. The moderate spice and the wonder from the shrimp balance each other flawlessly.

One Bowl 30 Minute Big Easy Shrimp And Chicken Gumbo


  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (use a gluten free blend if needed)
  • 1 red bell pepper, diced (I used 1 red and 1 orange)
  • 1 green bell pepper
  • 1 cup chopped celery
  • 1 small red onion, diced
  • 2 cloves garlic, minced or grated
  • 2 cup frozen okra
  • 2 (14 ounce) cans petite diced fire roasted tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cajun seasoning
  • 1/2 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 6 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breast, diced
  • 1/2 pound shrimp, tails removed and deveined
  • 4 tablespoons cornstarch mixed with a 1/4 cup cold water to create a slurry

To serve:

  • 1 1/2 cups uncooked quinoa


  1. In a big stock pot, warmness the olive oil over medium warmth. Whisk inside the flour and cook, it starts to brown and turns into fragrant. Whisk occasionally. it will take about 4-5 mins. lessen the warmth upload the red bell pepper, green bell pepper, celery, purple onion, garlic, and okra, and cook until the vegetables begin to melt, approximately 10 mins. upload the diced tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, chili powder, salt and pepper. cook dinner for 5 minutes.
  2. Whilst the gumbo cooks, cook dinner the quinoa in line with the applications instructions.
  3. Add the hen broth and the diced chook. deliver to a boil and then lessen heat to a simmer. cook dinner for 10 minutes or until chook is cooked. add the shrimp and the slurry. bring to a boil and stir until the gumbo thickens, approximately 1-2 mins. Serve over the quinoa.

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