Shrimp and Chicken Gumbo

Hands-On:50 mins Total:1 hr 15 mins Yield:Serves 8 (serving size: 1 1/2 cups)

Shrimp and Chicken Gumbo

6 tablespoons canola oil, divided

¾ pound skinless, boneless chicken thighs

¾ cup all-purpose flour

3 cups sliced fresh or frozen okra

2 cups chopped onion

1 ½ cups chopped seeded poblano chile

1 cup chopped celery

10 garlic cloves, chopped

1 cup dry white wine

4 cups unsalted chicken stock

2 cups water

2 teaspoons ground red pepper

1 ¾ teaspoons kosher salt

1 (14.5-ounce) can unsalted petite diced tomatoes, drained

¾ pound medium shrimp, peeled and deveined

1 tablespoon red wine vinegar

½ teaspoon freshly ground black pepper

3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)

⅓ cup thinly sliced green onions

Tip: You can add andouille sausage and replaced the okra with green peppers.

Directions

Step 1

Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add chicken; cook 2 minutes on each side. Remove from pan; let stand 10 minutes. Slice across the grain.

Step 2

Reduce heat to medium-low. Add remaining 5 tablespoons oil to pan. Stir in flour; cook 25 minutes, stirring frequently with a whisk until the color of melted semisweet chocolate. Stir in okra and next 4 ingredients. Increase heat to medium-high; cook 3 minutes. Stir in wine; cook 2 minutes. Add stock and next 4 ingredients; bring to a boil. Reduce heat; simmer 15 minutes. Add chicken and shrimp; cook 3 minutes. Stir in vinegar, black pepper, and rice; cook 1 minute. Top with green onions.



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