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Seafood Chicken Gumbo


Tuesday, September 07, 2004
4 servings, 1 cup gumbo and 1/2 cup rice each
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.
Nutrition Facts:
Adapted recipe by Jennifer Parham, RD, LD
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