Chicken Shrimp and Okra Gumbo- Easy Gumbo done right! With rich authentic flavors and incredibly delicious taste. This southern dish will have your family begging for more.
When it comes to the cuisine of the American South, you can’t get much more authentic than Gumbo. A heart-warming soul-pleasing dish that gets you hooked with just one taste. A dish that is SOOO worth the effort or time you put into it- Guaranteed!!! I have never been disappointed.
Another one of those recipes I can whip up in my sleep- it used to be a Sunday staple till I decided to switch things up. But every now and then I have to get my fix. It’s definitely not cheap if you want to go all out! This version here, is quite affordable, made with chicken and shrimp but equally Delicious.
I would say it cost me less than 20 bucks to feed about 5 people. Here’s the deal, I always stock up on shrimp and chicken thighs when it’s on sale (it goes on sale every month unfailingly about 99 cents a pound- $ 5-6 for a pack (I rarely use the whole pack). And $6-7 for a pound for shrimp, the okra, vegetables you can get for less than $5. Not costly at all.
I had previously made another gumbo recipe here without okra but this time I threw in some okra in the mix. Yes! When you get older you get wiser and try not to ditch your vegetables. Feel free to leave it out or check out this okra free Gumbo here.
Once you look past the ingredients you understand that it is not a scary process- simple and straight food and is no more complicated than making stew.
The key to a great gumbo is the roux- a roux is basically equal parts of oil and flour, stirred together to eliminate the floury taste. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew. And it does make a HUGE difference taste wise.
You can even make this Chicken Shrimp and Okra Gumbo for Valentine’s Day. It tastes even better the following day. I usually make it without the shrimp then add it to the gumbo when reheating so it’s not rubbery.
Don’t forget to make this Creole Seasoning here – a pantry staple. It adds depth and richness to every gumbo and other dishes plus it’s quick to put together and can be easily customized for personal preference.
Serve this Chicken Shrimp and Okra Gumbo with a big bowl of rice. Enjoy!
Chicken Shrimp and Okra Gumbo
- ¼ cup canola oil
- 3-3 ½ pounds skinless chicken thigh
- ½ cup flour
- ¼ cup unsalted butter
- 1 medium green bell pepper diced
- 1 medium onion diced
- 1 cup chopped celery about 3 sticks
- 1 Tablespoon minced garlic
- 1 14 oz. diced can tomatoes
- 1 tablespoon Creole seasoning adjust to preference
- ½ tablespoon smoked paprika
- 1 tablespoon chicken bouillon powder or Cube
- 1- tablespoon thyme fresh or dried
- 2 bay leaves
- 1-2 cups chopped okra
- 1 pound shrimp peeled and deveined
- ¼ cup chopped parsley
- 2 green onions chopped
- 1- tablespoon gumbo file
- 6 cups water or more
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Set aside
- Add butter, oil and flour stir until smooth
- Cook on low heat, stirring continuously, for about 20 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
- When you have achieved your desired color
- Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
- Then add chicken, creole seasoning, chicken bouillon or cubes, paprika, thyme and let it cook for another 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp,okra and simmer for 5 more minutes.
- Stir in file powder, green onions, and chopped parsley.
- Adjust thickness soup and flavor with broth or water and salt.
How to Make Chicken Shrimp and Okra Gumbo
Lightly season the chicken with salt and pepper. Heat ¼ cup oil over medium heat in a heavy bottomed Dutch pan.
Add the chicken in the pan and sauté until browned on both sides then remove. Add the sausage and cook until browned, and then remove. Set aside
Add butter and flour to the Dutch oven, stirring until smooth.
Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich slightly dark brown color – just like chocolate. Don’t walk away from the stove during this process. It might burn.
When you have achieved your desired color. Remove from stove and let it cool.
Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes .
Then add chicken, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and
Let it cook for 5 minutes.
Throw in can tomatoes and about 6 cups of chicken stock, bring to a boil .
let it simmer for about 45 – 50 minutes. Stir in file powder, Okra, green onions, and chopped parsley.
Add the shrimp simmer for 5 more minutes.Adjust thickness soup and flavor with broth, water and/ or salt.