Gumbo with Chicken and Shrimp
A comforting and savory southern dish that combines chicken, shrimp, and a medley of spices in a rich broth.
Ingredients
Main Ingredients
- 1 pound boneless chicken thighs or breasts, if preferred
- 1 pound shrimp, peeled and deveined
- 1 cup okra, sliced fresh or frozen
- 1 large onion, chopped
- 1 green bell pepper chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth use vegetable broth for a vegetarian version
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper adjust to taste
- 1 tablespoon paprika
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- Cooked rice, for serving
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5 minutes until softened and fragrant.
- Stir in the minced garlic and sauté for another minute. You'll know it's ready when the aroma fills your kitchen!
- Add the chicken to the pot, season with salt, pepper, cayenne, and paprika. Cook for about 5-7 minutes, letting the chicken brown slightly.
- Pour in the chicken broth, mixing everything well. Toss in the bay leaf and thyme. Bring this delightful mixture to a low boil.
- Stir in the okra, reduce the heat to a simmer, and let it cook uncovered for about 30 minutes. The flavors will deepen beautifully.
- After the simmering time, add the shrimp to the pot. Cook for an additional 5 minutes, just until they turn pink and tender.
- Before serving, taste the gumbo and adjust seasoning if needed. Don’t be shy—add just a hint more cayenne if you love a bit of heat!
- Serve your gumbo hot over cooked rice, garnished with fresh parsley.
Notes
Consider adding Andouille sausage or crab for extra flavor. For a lighter version, substitute chicken with white beans or tofu. Feel free to enhance with Worcestershire sauce or hot sauce.