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Shrimp, Chicken and Rice Gumbo Recipe

Shrimp, Chicken and Rice Gumbo Recipe - 12 cups


2 cups Beef Broth

14-ounce can Italian plum tomatoes, diced

1 teaspoon granulated sugar

1/2 teaspoon powdered thyme

1/2 teaspoon chili powder

1/4 teaspoon black pepper

1/2 teaspoon crushed red pepper

1/4 teaspoon file powder

2 teaspoons olive oil

4 large cloves garlic, chopped

1 small white onion, coarsely chopped

1/2 cup coarsely chopped celery

1 small green pepper, coarsely chopped

2/3 pound medium shrimps, cooked, shelled and deveined

2 chicken breast, skinned, boned, poached, and cut into cubes

3 cups cooked white rice


In a medium stockpot, combine beef broth, plum tomatoes, sugar, thyme, chili powder, black pepper, crushed red pepper and file powder. Simmer 10 minutes. In a nonstick skillet, heat olive oil. Add garlic, onion and celery, and sauce 4-5 minutes or until onion becomes crisp-tender. Add green pepper and cook 2-3 minutes. Add to stockpot and simmer 10 minutes. Add shrimps, chicken and rice.

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