Spicy Shrimp and Chicken Gumbo
Meal type:
Soups
Main Dishes
Rating:
FatSecret Members Average Rating
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by member: skitz600 ![](https://m.ftscrt.com/static/member/ea3d978e-c099-4337-9f39-922cde08b9ec_tiny.jpg)
Spicy Shrimp and Chicken Gumbo
A hearty shrimp and chicken gumbo with lots of spicy flavor.
Ingredients
Directions
- Cut chicken breast into bite size pieces and sauté till juices run clear.
- Add onion, garlic, and green peppers. Sauté till slightly tender.
- Add tomatoes, herbs, spices (Cajun seasoning can also be added) and broth.
- Simmer until it bubbles. Then add raw shrimp. Allow it to simmer for about 15 minutes.
- Serve over the rice.
- Note: I add a little "Tony Saturies" Cajun seasoning or Creole seasoning while the gumbo simmers.
89 members have added this recipe to their cookbook.
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![](https://m.ftscrt.com/static/images/box/membersicon.gif) Reviews
what can i do different to lower the sodium but not compromise the taste and calories.
25 Jul 19 by member: Bran W
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Delicious. Next time I'll either reduce the liquid or increase the vegetables. Also the sauce needs to be thickened after cooking.
19 Sep 12 by member: ShelleyGodin
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i'd imagine i'd just use low salt broth and tomatoes... i love the protein to fat ratio...i sifted through lots of recipes before i decided to make this one.
27 Jun 11 by member: 7eeing7evens
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oh man..look at that sodium
09 Jun 08 by member: skinnyjeans
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Nutritional Summary:
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
There are 271 calories in 1 serving of Spicy Shrimp and Chicken Gumbo.
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![](https://m.ftscrt.com/static/images/icons/myfs_box_blue.gif) |
Calorie Breakdown: 10% fat, 47% carbs, 43% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1135 kj
271 kcal
Fat
3.01g
Saturated Fat
0.663g
Trans Fat
0.01g
Monounsaturated Fat
0.712g
Polyunsaturated Fat
1.016g
Carbohydrates
31.8g
Sugar
2.54g
Fibre
2.8g
Protein
28.81g
Sodium
1297mg
Cholesterol
138mg
Potassium
497mg
Calorie Breakdown:
Carbohydrate (47%)
Fat (10%)
Protein (43%)
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*Based on an RDI of 2000 calories
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