Shrimp & Chicken Gumbo
Chili & Soups
Combine Flour, Worcestershire Sauce and 4 Tbsp of olive oil in skillet. Cook using medium heat stirring until makes a uniform brown paste. Remove from skillet and set aside.
Ingredients
- 2 Large Skinless Chicken Breast Cut into 1/2 inch cubes
- 1 Lb Cooked Medium Shrimp Peeled and Deveined
- 4 Tbsp Flour
- 5 Tbsp Olive Oil
- 1 Tbsp Garlic Powder
- 1 Cup Red Wine
- 1 Tbsp Oyster Sauce
- 4 Cups 2% Milk
- ½ Cup Italian grated cheese
- 1 Tbsp Toney Chachere’s Creole Season
- 4 (14-ounce) cans Diced Tomatoes with Chilies
- 1 (1.5-ounce) can Smoked Oysters
- 1 Medium Eggplant Peeled and cut into 1/2 inch cubes
- 1 Medium Onion Diced
- 1 Medium Green Pepper Diced
- 3 Cups Water
Directions
Brown the Chicken
Brown Chicken in skillet with remaining olive oil. Remove from skillet and set aside.Sauté the Vegetables
Add onion, green peppers and eggplant to skillet and cook for 4 minute on medium heat.Assemble & Slow-Cook the Gumbo
Combine all ingredients in Crockpot and cook on high for 4 hours. Add Shrimp last 30 minutes
Approximate Nutrition — Per Serving
| Nutrition | Amount |
|---|---|
| Calories | ~185 |
| Protein | ~14 g |
| Total carbohydrates | ~11 g |
| Fiber | ~1 g |
| Net carbohydrates | ~10 g |
| Fat | ~10 g |
| Saturated fat | ~2 g |
Estimated from the listed ingredients. Assumes about 10 servings (about 1½ cups).