Spicy Seafood & Chicken Gumbo with Rice
6 cups fat-free no salt added canned chicken broth
1 14 1/2-ounce 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 crabmeat
1 cup chopped cooked chicken
1 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon cayenne pepper to taste
1 pound fresh okra, tops and stems removed, cut into rings
2 cups cooked long grain rice
2 scallions, chopped
Tabasco sauce, for passing
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, crabmeat, 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 1/3 cup of cooked rice on top of each serving and sprinkle with scallions.
Pass Tabasco separately to sprinkle over the gumbo.
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