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Okra Gumbo

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!
Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 5 -6
Calories 370kcal
Author Imma

Ingredients

  • 3-3 ½ pounds skinless chicken thigh
  • ¼ cup (56.7 g) unsalted butter
  • ¼ cup (56 ml) canola oil
  • ½ cup (62.5 g) flour
  • 1 medium onion diced
  • 1 tablespoon (8 g) minced garlic
  • 1 medium green bell pepper, diced
  • 1 cup (101 g) chopped celery, about 3 sticks
  • 1 tablespoon (14.8 g) Creole Seasoning, adjust to preference
  • 1 tablespoon (14.8 g) chicken bouillon powder or 1 cube
  • ½ tablespoon (7.4 g) smoked paprika
  • 1 tablespoon (14.8 g) thyme fresh or dried
  • 1 14-oz diced can tomatoes
  • 6 cups (1.4 L) or more chicken stock or water
  • 1 pound (453.6 g) shrimp, peeled and deveined
  • 1-2 cups chopped okra
  • 1- tablespoon (14.8 g) gumbo file
  • 2 green onions, chopped
  • ¼ cup (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.

Nutrition

Calories: 370kcal | Carbohydrates: 20g | Protein: 22g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 253mg | Sodium: 1089mg | Potassium: 494mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2075IU | Vitamin C: 56.5mg | Calcium: 206mg | Iron: 4.3mg