Ingredients
- 6 tablespoons canola oil, divided
- 3/4 pound skinless, boneless chicken thighs
- 3/4 cup all-purpose flour
- 3 cups sliced fresh or frozen okra
- 2 cups chopped onion
- 1 1/2 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 3/4 teaspoons kosher salt
- 1 (14.5-ounce) can unsalted petite diced tomatoes, drained
- 3/4 pound medium shrimp, peeled and deveined
- 1 tablespoon red wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 3 (8.8-ounce) packages precooked brown rice (such as Uncle Ben’s)
- 1/3 cup thinly sliced green onions
How to Make It
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.
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.
By: Robin Bashinsky Cooking Light
(Grabbed from: https://www.myrecipes.com/recipe/shrimp-chicken-gumbo)