Easy Louisiana Gumbo with Shrimp and Chicken
A classic Louisiana gumbo made with a dark roux, tender chicken, and sweet shrimp simmered in a smoky, flavorful broth. Hearty, one-pot comfort food that’s perfect over rice.
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 |