Shrimp and chicken stew
Traditional gumbo stew with shrimp and chicken
Shrimp and Chicken Gumbo. Experience Cajun spices with a traditional twist in this gumbo; shrimp and chicken in a tomato stew with rice.
Preparation
Cut the tomatoes and onion into wedges. Thinly slice the garlic cloves. Coarsely chop the bell pepper. Dice the chicken thighs.
Heat the olive oil in a Dutch oven and sauté the onion and garlic. Brown the chicken thighs on all sides. Add the canned diced tomatoes, bell pepper, World Spice Blend - Cajun, and water. Simmer over low heat for 10 to 15 minutes.
Meanwhile, cook the rice according to the instructions on the package.
Add the raw, peeled shrimp and fresh tomato wedges to the stew. Simmer the gumbo for about 5 minutes until it thickens into a smooth sauce.
Serve the gumbo stew with the cooked rice. Slice the scallions into rings and garnish the plates.
Variatietip
Probeer de gumbo ook eens met andere groenten, zoals pompoen, wortelen of doperwten.
Ingredients
- 200 g kipdijen
- 200 g rauwe gepelde garnalen (vers of diepvries)
- 4 grote tomaten
- 2 groene paprika
- 2 bosui
- 300 g rijst, naar keuze
- 400 g tomatenblokjes (blik of pakje, zonder zout)
- 1 ui
- 2 tenen knoflook
- 2 tl World Spice Blend - Cajun
- 2 el olijfolie
- 350 ml water
Supplies
- Casserole
