Shrimp + Chicken Gumbo
I was a little intimidated to make this dish. It seemed like the taste profile all depended on the roux, and how well you did it. There were so many variations of how to make the right roux, some even as far as more than a couple of hours. Either way, I jumped into making this dish head-on and served it a little differently than directed. From Cooking Light's March 2015 issue, I did not stir in the cooked rice toward the end, but cupped the rice and put the gumbo surrounding it. The dish came out just fine, and even though it might look like a lot of ingredients and steps, it could be worth the fun. 8 servings.
- 6 tbsp canola oil, divided
- 3/4 lb skinless, boneless chicken thighs
- 3/4 cup all-purpose flour
- 3 cups sliced fresh or frozen okra
- 2 cups chopped onion
- 1 1/2 cups chopped seeded poblano chile
- 1 cup chopped celery
- 10 garlic cloves, chopped
- 1 cup dry white wine
- 4 cups unsalted chicken stock
- 2 cups water
- 2 tsp ground red pepper
- 1 3/4 tsp kosher salt
- 1 (14oz) cam unsalted petite diced tomatoes, drained
- 3/4 medium shrimp, peeled and deveined
- 1 tbsp red wine vinegar
- 1/2 tsp freshly ground black pepper
- 3 pkgs precooked brown rice
- 1/3 cup thinly sliced green onions
- Heat 1 tbsp oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.
- Reduce heat to medium-low. Add remaining 5 tbsp oil to pan. Stir in flour, cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp, cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.