30 Minute Big Easy Shrimp and Chicken Gumbo
If you want to add more gluten free and dairy free recipes to your recipe box, 30 Minute Big Easy Shrimp and Chicken Gumbo might be a recipe you should try. This recipe makes 8 servings with 355 calories, 29g of protein, and 9g of fat each. For $2.73 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 35 people were glad they tried this recipe. A couple people really liked this main course. A mixture of shrimp, quinoa, dried basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of Creole cuisine. It is brought to you by The Housewife in Training Files. From preparation to the plate, this recipe takes about 40 minutes. Overall, this recipe earns an awesome spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Big Easy” Gumbo, Big Easy" Gumbo, and 30-Minute Shrimp and Sausage Gumbo.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1½ teaspoons black pepper
1 tablespoon cajun seasoning
⅛ teaspoon cayenne pepper
1 cup chopped celery
½ tablespoon chili powder
4 tablespoons cornstarch mixed with a ¼ cup cold water to create a slurry
1 tablespoon dried basil
1 teaspoon dried thyme
2 cloves garlic, minced or grated
2 tablespoons all-purpose flour (use a gluten free blend if needed)
1 green bell pepper
6 cups low sodium chicken broth
2 cup frozen okra
2 tablespoons olive oil
1 tablespoon dried oregano
2 (14 ounce) cans petite diced fire roasted tomatoes
1½ cups uncooked quinoa
1 red bell pepper, diced (I used 1 red and 1 orange)
1 small red onion, diced
1½ teaspoons salt
½ pound shrimp, tails removed and deveined
1 pound boneless skinless chicken breast, diced
Equipment:
pot
whisk
Cooking instruction summary:
In a large stock pot, heat the olive oil over medium heat. Whisk in the flour and cook, it begins to brown and becomes fragrant. Whisk occasionally. It will take about 4-5 minutes. Reduce the heat Add the red bell pepper, green bell pepper, celery, red onion, garlic, and okra, and cook until the veggies begin to soften, about 10 minutes. Add the diced tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, chili powder, salt and pepper. Cook for 5 minutes.While the gumbo cooks, cook the quinoa according to the packages instructions.Add the chicken broth and the diced chicken. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes or until chicken is cooked. Add the shrimp and the slurry. Bring to a boil and stir until the gumbo thickens, about 1-2 minutes. Serve over the quinoa.
Step by step:
1. In a large stock pot, heat the olive oil over medium heat.
2. Whisk in the flour and cook, it begins to brown and becomes fragrant.
3. Whisk occasionally. It will take about 4-5 minutes. Reduce the heat
4. Add the red bell pepper, green bell pepper, celery, red onion, garlic, and okra, and cook until the veggies begin to soften, about 10 minutes.
5. Add the diced tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, chili powder, salt and pepper. Cook for 5 minutes.While the gumbo cooks, cook the quinoa according to the packages instructions.
6. Add the chicken broth and the diced chicken. Bring to a boil and then reduce heat to a simmer. Cook for 10 minutes or until chicken is cooked.
7. Add the shrimp and the slurry. Bring to a boil and stir until the gumbo thickens, about 1-2 minutes.
8. Serve over the quinoa.
Nutrition Information:
covered percent of daily need
