If there's one dish that captures Louisiana's soul, it's gumbo. Deep, smoky, and layered with flavor, this Shrimp and Chicken Gumbo brings together the "holy trinity" of Cajun cooking - onion, celery, and bell pepper - with a dark, nutty roux and tender bites of chicken and shrimp. It's the kind of meal that fills the RV with warmth and makes everyone wander toward the kitchen, asking what's cooking.
This version uses pantry staples, cooks in one pot, and can easily be scaled down for two. It's rich enough for a weekend dinner but simple enough to make on a quiet night parked near the bayou.
This is part of my Forks in the Road: Recipes From Across America series, where week by week, I'll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
Let's Gather Up the Ingredients
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact ingredient amounts in the recipe card below.
- Vegetable oil & flour: The base for the roux - dark and nutty for that signature gumbo flavor.
- Chicken thighs: Bone-in adds richness and depth to the broth.
- Shrimp: Brings a light, briny contrast to the smoky chicken.
- Onion, bell pepper, celery: The Cajun "holy trinity."
- Garlic: Adds a savory backbone.
- Chicken broth & tomatoes: Build the flavorful base of the stew.
- Okra: Slightly thickens the gumbo while adding a subtle, earthy flavor.
- Creole seasoning, thyme, smoked paprika, cayenne: Classic Louisiana spice profile.
- Bay leaves: Tie it all together while simmering.
- Green onions & hot sauce: Bright finish and just the right kick.
- White rice: Soaks up all that goodness.
Cooking for Two
This gumbo makes about 6-8 servings, so if you're cooking for two, here's how to make it work without losing any of the flavor:
- Make the full roux and vegetable base - it's hard to reduce properly, and leftovers freeze beautifully.
- Use 2 chicken thighs and ½ pound shrimp for your smaller batch.
- Halve the broth, tomatoes, and seasonings for a balanced ratio.
- Freeze extra gumbo (without rice) in individual containers for quick dinners later. It reheats perfectly on the stovetop or in the microwave.
Cook the gumbo
Brown the chicken:
Start with a large Dutch oven or heavy-bottomed pot - something that distributes heat evenly.
Add ¼ cup of vegetable oil and warm it over medium-high heat.
Pat the chicken thighs dry with paper towels and season them well with salt and pepper on both sides.
When the oil shimmers, lay the chicken in the pan skin-side down. Let it sear without moving for about 4-5 minutes, until the skin turns deep golden brown. Flip and brown the other side for another 4-5 minutes.
You're not cooking them through yet - just building that flavorful fond on the bottom of the pot. Once both sides are nicely browned, remove the chicken and set it aside on a plate.
RV Tip: If you're working in a small RV kitchen, use a splatter screen when browning the chicken so grease doesn't end up everywhere. It keeps cleanup quick and the space a little less chaotic.
Make the roux:
In that same pot, you'll have some rendered chicken fat left behind - keep it!
Add the remaining ¼ cup of vegetable oil and sprinkle in ½ cup of flour.
Lower the heat to medium, grab a flat-edged wooden spoon or rubber spatula (the kind that can scrape the bottom corners), and start stirring - constantly.
The mixture will start pale, then slowly turn caramel, then a reddish-brown. You're aiming for the color of chocolate - this takes about 20-25 minutes.
Don't walk away.
If you stop stirring, the roux can burn, and once that happens, you'll need to start over. The aroma should smell nutty and rich, never acrid or sharp.
RV Tip: Line a heatproof tray or sheet pan with foil and set it next to your stove before you start. It's the perfect landing spot for browned chicken or utensils, and cleanup is a breeze when counter space is limited.
Sauté the Vegetables:
When your roux reaches that deep brown color, add your diced onion, red bell pepper, and celery (the Cajun "holy trinity").
They'll sizzle immediately and release steam - stir to coat them in the roux.
Cook for 5-6 minutes, until the vegetables soften and the onion becomes translucent. Then add 4 cloves of minced garlic and cook for about 30 seconds, just until fragrant.
You'll notice the mixture thickens a bit as the vegetables absorb the roux - that's exactly what you want.
Add the Liquids and Seasonings:
Slowly pour in 6 cups of chicken broth while stirring to loosen any bits from the bottom of the pot. Then add the can of diced tomatoes, bay leaves, thyme, Creole seasoning, smoked paprika, cayenne, and another good pinch of salt and pepper.
Increase the heat to medium-high and bring it to a gentle boil. Once it starts bubbling, reduce the heat to low and return the browned chicken to the pot, including any juices that collected on the plate.
Simmer the Gumbo:
Let the gumbo simmer uncovered for about 35-40 minutes, stirring occasionally to make sure nothing sticks.
During this time, the roux will thicken the broth, and the chicken will become fall-apart tender.
You'll know it's ready when the meat easily pulls away from the bone with a fork. Remove the chicken pieces from the pot and place them on a cutting board to cool slightly.
Shred the Chicken:
Once the chicken is cool enough to handle, remove the skin and bones, then shred the meat using two forks (or your fingers if you prefer).
Set the shredded chicken aside while you finish the gumbo base.
Add the Okra:
While the chicken cools, stir in 1 cup of sliced okra (fresh or frozen) to the simmering pot.
Let it cook for 10-12 minutes, stirring occasionally.
The okra will soften and help thicken the gumbo slightly as it cooks - you'll see it go from bright green to more muted and tender.
Add the Shrimp and Finish the Gumbo:
Once the okra is tender, return the shredded chicken to the pot and add 1 pound of raw, peeled, and deveined shrimp.
Simmer for 5 minutes, just until the shrimp turn pink and opaque.
Taste the gumbo and adjust the seasoning - a little more Creole spice, salt, or cayenne if you like it bolder.
RV Tip: Gumbo smells amazing while it's simmering, but those Cajun spices linger. Crack a window or switch on your vent fan while you make the roux - it helps clear the air and keeps your RV from smelling like dinner for days.
Serve:
Remove the bay leaves before serving.
Spoon the gumbo over bowls of cooked white rice, sprinkle with sliced green onions, and offer hot sauce on the side for those who like extra heat.
If you have leftover gumbo, store it separately from the rice. It thickens overnight, and the flavor deepens - most Louisianans will tell you it's even better the next day.
Optional Add-Ins and Variations
- Andouille sausage: For a smokier gumbo, brown ½ pound sliced andouille sausage at the start with the chicken.
- Seafood gumbo variation: Swap chicken for crabmeat or crawfish and use seafood stock instead of chicken broth.
- File gumbo: Stir in 1 teaspoon of file powder after removing from heat for traditional flavor and extra body.
Tips for Success
- Don't rush the roux. Deep brown = deep flavor.
- Thighs over breasts. They stay juicy during long simmering.
- Add shrimp at the end. They cook in just minutes.
- Freeze without rice. The gumbo reheats perfectly without getting mushy.
FAQ: Shrimp and Chicken Gumbo
Gumbo is a thick, stew-like dish served over rice. Jambalaya cooks the rice right in the pot with the meat and seasonings. Think of gumbo as a stew and jambalaya as a rice dish.
Nope! Always add raw shrimp near the end and let them cook right in the gumbo. They'll soak up the flavor and only need about 5 minutes to turn pink and tender.
Yes. Okra helps thicken the gumbo, but you can leave it out or stir in a little file powder (ground sassafras) at the end for a similar effect.
You can, but thighs are better. They stay juicy and add more flavor to the broth. If you use breasts, add them later in cooking so they don't dry out.
Definitely. Let it cool completely, then freeze it without the rice in individual containers. It keeps up to three months and reheats perfectly on the stove.
Serving Suggestions
Serve your Shrimp and Chicken Gumbo over a scoop of white rice with a few easy sides to round out the meal.
My Simple Caesar Salad adds a fresh, crisp contrast to the rich, smoky gumbo, and a batch of Cheddar Bay Biscuits is perfect for soaking up every last drop of that flavorful broth.
If you're ending the night on a sweet note, try my Old-fashioned Possum Pie - it's simple to make ahead and keeps beautifully, even on the road.
Making a Smaller Roux
When scaling down recipes like gumbo, it's tempting to cut the roux in half - but a smaller batch can be tricky to get right. Because there's less volume, the roux heats up faster and can burn before it reaches that deep brown color that gives gumbo its signature flavor.
If you're cooking for two, make the full batch of roux in a smaller skillet or saucepan, then use what you need for your gumbo and store the rest in a jar in the fridge for up to a month. It reheats easily and can be stirred into soups, gravies, or stews for a quick flavor boost.
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Easy Louisiana Gumbo with Shrimp and Chicken
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion diced
- 1 red bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 pound bone-in chicken thighs
- 6 cups chicken broth
- 1 14.5- ounce can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon Creole seasoning adjust to taste
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
- 1 cup sliced okra fresh or frozen
- 1 pound raw shrimp peeled and deveined
- 3 green onions sliced for garnish
- Cooked white rice for serving
- Hot sauce for serving
Instructions
- Heat ¼ cup of the vegetable oil in a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides for about 4 to 5 minutes per side until golden. Remove the chicken from the pot and set aside.
- Add the remaining ¼ cup of vegetable oil and sprinkle in the flourReduce the heat to medium and stir constantly until the roux turns dark brown about the color of chocolate this takes 20 to 25 minutes
- Add the diced onion bell pepper and celery and stir to coat in the roux. Cook for about 5 minutes until the vegetables soften then stir in the garlic and cook for another 30 seconds
- Slowly pour in the chicken broth while stirring to loosen any browned bits from the bottom of the pot. Add the diced tomatoes bay leaves thyme Creole seasoning smoked paprika cayenne and a pinch of salt and pepper.
- Return the browned chicken to the pot and bring the mixture to a gentle boil. Reduce the heat and simmer uncovered for 35 to 40 minutes stirring occasionally until the chicken is very tender.Remove the chicken from the pot and let it cool slightly. Discard the skin and bones and shred the meat with two forks
- Add the sliced okra to the pot and cook for 10 to 12 minutes until tender. Return the shredded chicken to the pot and add the shrimp. Simmer for 5 minutes until the shrimp turn pink and opaque
- Taste and adjust seasoning with more salt Creole spice or cayenne if needed. Remove the bay leaves before serving.
- Serve the gumbo over cooked white rice. Garnish with sliced green onions and pass the hot sauce at the table.
Notes
Nutrition Facts
Approximate per serving, without rice - based on 8 servings| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 28 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 16 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Cholesterol | 160 mg |
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