Chicken Shrimp Gumbo
Dive into the rich, bold flavors of the South with this hearty Chicken Shrimp Gumbo recipe, a classic Creole favorite that combines tender chicken thighs, plump shrimp, and smoky andouille sausage in a luscious, slow-cooked roux. Bursting with aromatic vegetables like onion, celery, and bell pepper, and spiced with Cajun seasoning, paprika, and thyme, this gumbo is a symphony of savory and spicy notes. Simmered to perfection with okra and diced tomatoes, it becomes thick and soul-warming, while the addition of shrimp in the final moments ensures a burst of fresh seafood flavor. Served over fluffy white rice and garnished with chopped parsley, this one-pot wonder is a true taste of Louisiana, perfect for cozy dinners or entertaining guests. Make this authentic gumbo your new go-to for comfort food packed with character and southern charm!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin on)
- 1 pound medium shrimp (peeled and deveined)
- 12 ounces andouille sausage (sliced into rounds)
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large yellow onion (diced)
- 1 large green bell pepper (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 6 cups chicken stock
- 14.5 ounces canned diced tomatoes (with juices)
- 2 cups okra (sliced)
- 2 pieces bay leaves
- 1.5 tablespoons cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked white rice
Instructions
Season the chicken thighs with a pinch of salt and black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the chicken thighs and brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the sliced andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
Reduce the heat to medium and add the remaining vegetable oil to the pot. Gradually whisk in the flour, stirring constantly to make a roux. Continue stirring until the roux turns a deep caramel color, about 25-30 minutes.
Once the roux is ready, add the onion, green bell pepper, celery, and garlic to the pot. Sauté for 5-7 minutes or until the vegetables become tender.
Slowly add the chicken stock to the pot, stirring constantly to incorporate the roux. Add the canned diced tomatoes, okra, bay leaves, cajun seasoning, paprika, thyme, salt, and black pepper. Stir well.
Return the browned chicken thighs and sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45-50 minutes, stirring occasionally.
Add the shrimp to the gumbo and cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Serve the gumbo hot over cooked white rice and garnish with fresh parsley.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1611 mg | 70% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1085 mg | 23% | |
*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.
