Spicy Chicken And Seafood Gumbo With Rice Recipe

ingredients

6 cups fat-free no salt added canned chicken broth
1 can (14.5 ounce size) no salt added plum tomatoes, coarsely chopped with juice
1 medium white onion, finely minced
3 cloves garlic, minced
1 cup chopped celery
1/4 cup chopped parsley
2 bay leaves
1 teaspoon crushed dried oregano
1 teaspoon crushed dried thyme
1 pound raw medium shrimp, peeled and deveined
4 ounces crab meat
1 cup chopped cooked chicken
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper, to taste
1 pound fresh okra, tops and stems removed, cut into rings
2 cups cooked long grain rice
scallions, chopped (including some green)
Tabasco sauce, for passing

directions

Put chicken broth, tomatoes with their juice, onion, garlic, celery, parsley, bay leaves, oregano, and thyme in a large pot. Bring to a boil, reduce heat and simmer for 10 minutes.

Add shrimp, crab meat, cooked chicken, Worcestershire, and cayenne. Continue to simmer for another 10 minutes. Add okra and cook until okra is tender, about 5 minutes. Remove and discard bay leaves.

Ladle into soup bowls. Place cooked rice on top of each serving and sprinkle with scallions. Pass Tabasco separately to sprinkle over the gumbo.

nutrition data

Nutritional data has not been calculated yet.