{"id":1722,"date":"2019-01-18T06:53:14","date_gmt":"2019-01-18T06:53:14","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1722"},"modified":"2025-06-23T16:06:41","modified_gmt":"2025-06-23T16:06:41","slug":"perogy-gumbo","status":"publish","type":"post","link":"https:\/\/pelmen.com\/us\/perogy-gumbo\/","title":{"rendered":"Perogy Gumbo"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><!--WPRM Recipe 1723--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Perogy Gumbo<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/4\/2020\/06\/Gumbo-Perogy-150x150-1.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg. (625g)  Pelmen Foods Savoury Perogy<\/li>\n<li>3 tbsp. Creole or Cajun spice<\/li>\n<li>10 Black tiger shrimp (peeled &amp; diveined tails left on)<\/li>\n<li>2 lbs. Boneless skinless chicken breast (cut in bite size pieces)<\/li>\n<li>1 Large ready to eat chorizo sausage (cut in \u00bc inch slices)<\/li>\n<li>3 tbsp. Olive oil<\/li>\n<li>\u00bd cup All-purpose flour<\/li>\n<li>1 Small onion (finely diced)<\/li>\n<li>1 Large garlic clove (minced)<\/li>\n<li>2 Celery stalk (diced)<\/li>\n<li>1 Green pepper diced<\/li>\n<li>1 Bay leaf<\/li>\n<li>1 Large tomato (diced)<\/li>\n<li>3 \u00bd cup Chicken broth<\/li>\n<li>2 Green onions (thinly sliced)<\/li>\n<li>2 tbsp. Italian flat leaf parsley minced<\/li>\n<li>Possible Toppings: Chillies, Sour Cream, Chives<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Season chicken and shrimp with 1 tbsp. each of creole spice and set aside.<\/li>\n<li>Heat oil in a large deep skillet over medium-high heat. Add flour and stir constantly until lightly golden brown, 6-7 mins.<\/li>\n<li>Add garlic, onion, celery and green pepper and saut\u00e9 for 5-6 mins until onion and garlic are soft and translucent.<\/li>\n<li>Add bay leaf and tomato and saut\u00e9 for 3-4 minutes until tomato has softened and released its juices.<\/li>\n<li>Add the chicken broth, remaining creole spice and mix well. Bring to a boil and reduce heat to medium.<\/li>\n<li>Add chicken and cook for 10 mins stirring occasionally.<\/li>\n<li>Add chorizo and shrimp and cook for 2-3 mins until shrimp are cooked pink throughout!<\/li>\n<li>Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and place in deep dish or skillet.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Perogy Gumbo 1 pkg. (625g) Pelmen Foods Savoury Perogy 3 tbsp. Creole or Cajun spice 10 Black tiger shrimp (peeled &amp; diveined tails left on) 2 lbs. Boneless skinless chicken breast (cut in bite size pieces) 1 Large ready to eat chorizo sausage (cut in \u00bc inch slices) 3 tbsp. Olive oil \u00bd cup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5217,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default","default","default","default","default"],"wpupg_custom_image":["https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Gumbo-Perogy-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Gumbo-Perogy-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Gumbo-Perogy-300x300-1.jpg","https:\/\/pelmen.com\/us\/wp-content\/uploads\/sites\/2\/2020\/07\/Gumbo-Perogy-300x300-1.jpg"],"wpupg_custom_image_id":[0,0,0,0]},"categories":[163,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1722"}],"collection":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/comments?post=1722"}],"version-history":[{"count":2,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1722\/revisions"}],"predecessor-version":[{"id":5216,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/posts\/1722\/revisions\/5216"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media\/5217"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/media?parent=1722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/categories?post=1722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/us\/wp-json\/wp\/v2\/tags?post=1722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}