1 tablespoon canola oil1 tablespoon flour 1 1/2 cups diced onion 1 green pepper, diced 1/4 cup diced celery 1 can (14.5 ounces) no-salt-added tomatoes, chopped 1 can (10 ounces) tomatoes with green chilies 1 1/2 cups water 1/2 pound boneless, skinless chicken breasts, diced 1/2 pound peeled and deveined shrimp 1 - 2 teaspoons file powder (to taste) 2 cups hot cooked rice
In a 4-quart saucepan, combine oil and flour. Cook over medium heat 3-5 minutes, stirring constantly, until the mixture turns dark brown. Add onions, green pepper and celery and cook for 3-4 minutes, or until vegetables begin to soften. Add tomatoes, tomatoes and chilies and water. Bring to boil. Simmer for 10 minutes. Add chicken, cook an additional 4-6 minutes or until almost cooked through. Add shrimp and file powder and cook 3-5 minutes, or just until shrimp is cooked through. Serve over rice.
Adapted recipe by Jennifer Parham, RD, LD
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