Easy Okra Gumbo done right! With rich, authentic flavors and incredibly delicious taste, this protein-loaded southern comfort food dish will have your family begging for more. That's a guarantee!
1tablespoon(14.8 g) Creole Seasoning,adjust to preference
1tablespoon(14.8 g) chicken bouillon powder or 1 cube
½tablespoon(7.4 g) smoked paprika
1tablespoon(14.8 g) thyme fresh or dried
1 14-oz diced can tomatoes
6cups(1.4 L) or more chicken stock or water
1pound(453.6 g) shrimp,peeled and deveined
1-2cupschopped okra
1-tablespoon(14.8 g) gumbo file
2green onions, chopped
¼cup(15 g) chopped parsley
Instructions
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 the chicken, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and let it cook for another 5 minutes.
Then pour in the can of tomatoes and about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 – 50 minutes. Add the shrimp and 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.
Notes
Don’t get distracted while making the roux. Have everything chopped and ready to go before so you can concentrate and not let it burn.
Be patient –The key to a great gumbo is the roux. Basically, it is equal parts of oil and flour, stirred together to eliminate the floury taste. In gumbo, the stirring is prolonged to achieve a chocolate color and intensify the stew’s flavor. And it does make a HUGE difference tastewise.
The right timing – Adding the okra during the last 5 minutes will help cut the slime. Some swear that if you saute the okra first, then add it to the gumbo, it won’t be slimy.
Leftovers? Gumbo will last in the fridge for up to 5 days. Or you can freeze it.
Make it ahead. You can even make this Chicken Shrimp and Okra Gumbo ahead for the holidays. And it tastes even better the following day. I usually make it without the shrimp, then add them to the gumbo when reheating, so they’re not rubbery.
You can find gumbo file at Walmart and some supermarkets in the spice department, depending on your location. If all else fails you can order it online from Walmart.
You can still make this dish even without the gumbo file.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.