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- Yields:
- 6
- Prep Time:
- 30 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 30 mins
- Cal/Serv:
- 545
Ingredients
- c. vegetable oil
- 1 Tbsp. vegetable oil
- 1/2 c. all-purpose flour
- 2 medium celery stalks
- 2 clove garlic
- 1 medium green pepper
- 1 medium onion
- 1 can chicken broth
- 1 can 14 1/2 ounces
- 1 lb. skinless, boneless chicken thighs
- 1/2 lb. chorizo sausage
- 6 oz. okra
- 1 c. loosely packed fresh parsley leaves
- 1 Tbsp. minced fresh thyme leaves
- 1 Tbsp. minced fresh sage leaves
- 3/4 tsp. salt
- 1/2 tsp. coarsely ground black pepper
- 1 lb. medium shrimp
- 1 c. long-grain white rice
Directions
- Step 1In 6-quart saucepot, heat 1/3 cup oil over medium-low heat until hot. Gradually stir in flour until blended and cook 15 minutes or until mixture is dark brown, stirring.
- Step 2Meanwhile, in nonstick 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until hot. Add celery, garlic, green pepper, and onion, and cook until vegetables are tender, stirring occasionally.
- Step 3When flour mixture is ready, gradually stir in broth until blended and smooth. Add stewed tomatoes, chicken, chorizo, okra, herbs, salt, black pepper, cooked vegetables, and 4 cups water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 40 minutes. Skim off fat and discard.
- Step 4Add shrimp and cook, uncovered, 5 minutes longer or until shrimp turn opaque throughout.
- Step 5Serve gumbo in large bowls with a scoop of hot rice in center.
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