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KIT’S CAJUN GUMBO WITH CHICKEN, SHRIMP & SAUSAGE Recipe

   
 

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     KIT’S CAJUN GUMBO WITH CHICKEN, SHRIMP & SAUSAGE

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3 Tbs. olive oil
1 Tbs. flour
1 medium onion
2 celery ribs, sliced thin
2 boneless chicken breasts, cut into 1x1 diced
2 Andouille sausage halved and sliced in .5” slices
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
1-10.5 oz. whole peeled tomatoes
 
2 bay leaves
1.5 qt. chicken stock
1 tsp. paprika
1 Tbs. gumbo seasoning
¼ c. parsley
1 Tbs. oregano
1 tsp. red pepper flakes
1 lb. shrimp (peeled and deveined)
4 c. sliced okra

Instructions
Ingredients continued- salt and pepper to taste 2 c. rice for soup or make 6-8 cups of cooked rice to be served with gumbo In large Dutch oven, heat olive oil and sauté chicken breast; add flour and stir. Add sausage, onions, bell pepper, celery, tomatoes, bay leaves. Stir all together. Add chicken stock and deglaze pan. Add seasonings and continue to stir all together. Add rice to pot if you want a soup or cook rice separately as a meal. Let simmer for at least 30-45 minutes.
Add shrimp and okra 10-15 minutes prior to serving.


Originally Submitted
10/16/2013





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