Chicken Shrimp and Okra Gumbo
Dive into the heart of Southern comfort with this rich and flavorful Chicken Shrimp and Okra Gumbo. This one-pot meal combines tender chicken thighs, plump shrimp, smoky andouille sausage, and fresh okra, all simmered in a velvety roux-based broth infused with classic Cajun seasonings like smoked paprika, thyme, and cayenne pepper. The "holy trinity" of onion, bell pepper, and celery adds depth and aroma, while a slow, patient simmer ensures every bite is packed with complex, soul-warming flavor. Perfectly paired with fluffy white rice, this gumbo is an irresistible combination of spice, texture, and tradition that brings a little bit of Louisiana to your kitchen. Whether it's for a cozy family dinner or a gathering with friends, this gumbo embodies the hearty, comforting essence of Creole cuisine.
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Recipe Information
Ingredients
- 1.5 pounds Chicken thighs (boneless, skinless)
- 1 pound Shrimp (peeled and deveined)
- 1 pound Fresh okra (sliced)
- 0.5 pound Andouille sausage (sliced)
- 0.5 cup Vegetable oil or butter
- 0.5 cup All-purpose flour
- 1 large Yellow onion (diced)
- 1 large Green bell pepper (diced)
- 2 stalks Celery (chopped)
- 4 cloves Garlic (minced)
- 8 cups Chicken stock
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 cups Cooked white rice (for serving)
Instructions
Season the chicken thighs with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.
In a large, heavy-bottomed pot or Dutch oven, heat a small amount of vegetable oil over medium heat. Add the andouille sausage slices and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same pot, add the chicken thighs and sear until golden brown on each side, about 4 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium-low, and add 0.5 cup of vegetable oil or butter to the pot. Gradually stir in the 0.5 cup of flour to make a roux. Cook the roux, stirring constantly, until it is a deep, chocolate-brown color. This may take 20-25 minutes, so be patient and keep stirring to prevent burning.
Once the roux reaches the desired color, add the diced onion, green bell pepper, and celery (also known as the 'holy trinity') to the pot. Cook for 5-7 minutes, stirring often, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Slowly pour in the chicken stock while stirring to combine it with the roux. Add the bay leaves, dried thyme, smoked paprika, cayenne pepper, and the remaining 0.5 teaspoon each of salt and black pepper.
Return the chicken thighs and andouille sausage to the pot. Bring to a simmer over medium heat, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally.
Add the sliced okra to the pot and cook for an additional 20 minutes. Meanwhile, taste and adjust the seasoning as needed.
Add the shrimp to the pot and cook for 5-7 minutes, just until the shrimp are pink and cooked through.
Remove the gumbo from the heat. Discard the bay leaves, and garnish with fresh chopped parsley.
Serve the gumbo hot over a bed of cooked white rice. Enjoy!
Nutrition Facts
Calories |
5945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.0 g | 358% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1911 mg | 637% | |
| Sodium | 6436 mg | 280% | |
| Total Carbohydrate | 404.9 g | 147% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 34.2 g | ||
| Protein | 464.1 g | 928% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1096 mg | 84% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 6034 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
