Shreveport Chicken and Shrimp Gumbo
Dive into the rich and bold flavors of Louisiana with this Shreveport Chicken and Shrimp Gumbo, a soul-warming dish that captures the essence of Creole cuisine. This hearty gumbo is built on a deeply flavored, caramelized roux, complemented by the holy trinity of onions, bell peppers, and celery. Tender chicken thighs, juicy shrimp, and smoky andouille sausage come together in a spiced broth infused with Cajun seasoning, paprika, and a touch of file powder for authentic depth. Okra and diced tomatoes add a dynamic texture, while simmering brings all the flavors into perfect harmony. Served over fluffy white rice and topped with fresh green onions and parsley, this gumbo is a comforting, one-pot wonder that's perfect for any occasion. Whether you're craving a taste of the South or looking to impress at your next gathering, this recipe delivers a symphony of flavors in every bite!
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Recipe Information
Ingredients
- 0.5 cup vegetable oil
- 0.5 cup all-purpose flour
- 1 large, diced yellow onion
- 1 medium, diced green bell pepper
- 2 stalks, diced celery stalks
- 3 cloves, minced garlic cloves
- 1 pound boneless, skinless chicken thighs
- 1 pound raw shrimp (peeled and deveined)
- 12 ounces, sliced andouille sausage
- 6 cups chicken stock
- 14.5 ounces diced tomatoes (canned)
- 1 cup okra (fresh or frozen)
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon file powder
- 1 teaspoon (to taste) salt
- 0.5 teaspoon black pepper
- 6 cups (for serving) hot cooked white rice
- 2 stalks (sliced, for garnish) green onions
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the flour to make a roux. Stir constantly for 20-25 minutes until the roux turns a deep, rich brown color. Be careful not to let it burn.
Add the diced onion, green bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes, stirring frequently, until the vegetables are softened.
Cut the chicken thighs into bite-sized pieces. Season them with half of the Cajun seasoning, salt, and black pepper. Add the chicken and sliced andouille sausage to the pot. Cook for 5-6 minutes until lightly browned.
Pour in the chicken stock and stir well to combine. Add the diced tomatoes, okra, bay leaves, remaining Cajun seasoning, paprika, thyme, and file powder. Bring the mixture to a simmer.
Lower the heat to maintain a gentle simmer and let it cook uncovered for 45 minutes, stirring occasionally to prevent sticking.
Add the raw shrimp to the pot during the last 10 minutes of cooking. Stir well and cook until the shrimp turn pink and are fully cooked.
Taste and adjust the seasoning with additional salt or Cajun seasoning, if needed.
Remove the bay leaves before serving. Spoon the gumbo over hot cooked white rice and garnish with sliced green onions and chopped parsley.
Nutrition Facts
Calories |
1032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 89.2 g | 32% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.9 mg | 39% | |
| Potassium | 965 mg | 21% | |
*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.
