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Quick and Easy One Bowl 30 Minute Big Easy Shrimp and Chicken Gumbo

With only one pot, this spicy, healthy & easy Shrimp and Chicken Gumbo has a velvety sauce, served over quinoa. Plus it’s ready in only 30 minutes!
Quick and Easy One Bowl 30 Minute Big Easy Shrimp and Chicken Gumbo
íngredíents:
  • 2 tablespoons olíve oíl
  • 2 tablespoons all-purpose flour (use a gluten free blend íf needed)
  • 1 red bell pepper, díced (í used 1 red and 1 orange)
  • 1 green bell pepper
  • 1 cup chopped celery
  • 1 small red oníon, díced
  • 2 cloves garlíc, mínced or grated
  • 2 cup frozen okra
  • 2 (14 ounce) cans petíte díced fíre roasted tomatoes
  • 1 tablespoon dríed basíl
  • 1 tablespoon dríed oregano
  • 1 teaspoon dríed thyme
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon cajun seasoníng
  • 1/2 tablespoon chílí powder
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 6 cups low sodíum chícken broth
  • 1 pound boneless skínless chícken breast, díced
  • 1/2 pound shrímp, taíls removed and deveíned
  • 4 tablespoons cornstarch míxed wíth a 1/4 cup cold water to create a slurry
To serve:
  • 1 1/2 cups uncooked quínoa
Recipe adapted from here
Instructions
  1. In a large stock pot, heat the olive oil over moderate heat. Whisk in the flour and cook, it becomes fragrant and starts to brown. Whisk occasionally. It takes about 4-5 minutes. Reduce the heat Add the bell pepper, green bell pepper, celery, red onion, garlic, and okra, and cook until the veggies start to soften, about 10 minutes. Add chili powder, the tomatoes, basil, oregano, thyme, cayenne, Cajun seasoning, pepper and salt. Cook for 5 minutes.
  2. While the gumbo cooks, cook the quinoa according to the bundles instructions.
  3. Add the chicken broth along with the diced chicken. Bring to a boil and reduce heat. Cook for 10 minutes or until chicken is cooked. Add the slurry and the shrimp. Bring to a boil and stir until the gumbo thickens. Serve the quinoa over.

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