Chicken Shrimp And Okra Gumbo

Chicken Shrimp and Okra Gumbo- straightforward Gumbo done right! With made authentic flavors and implausibly delicious style. This southern dish can have your family beggary for additional.

Chicken Shrimp And Okra Gumbo

When it involves the preparation of the yankee South, you can’t get rather more authentic than Gumbo. A heart-warming soul-pleasing dish that gets you hooked with only 1 style. 

The key to an excellent gumbo is that the mixture- a roux is largely equal elements of oil and flour, stirred along to eliminate the fine style. With gumbo the stirring is prolonged to attain a chocolate color to accentuate the flavour the stew. And it will create an enormous distinction style wise.

Chicken Shrimp And Okra Gumbo


  • ¼ cup canola oil
  • ½ cup flour
  • ¼ cup unsalted butter
  • 1 medium green bell pepper diced
  • 3-3 ½ pounds skinless chicken thigh
  • 1 14 oz. diced can tomatoes
  • ½ tablespoon smoked paprika
  • 1 medium onion diced
  • 1 cup chopped celery about 3 sticks
  • 1 Tablespoon minced garlic
  • 1 tablespoon Creole seasoning adjust to preference
  • 1 tablespoon chicken bouillon powder or Cube
  • 1- tablespoon thyme fresh or dried
  • 2 bay leaves
  • 1-2 cups chopped okra
  • 1 pound shrimp peeled and deveined
  • ¼ cup chopped parsley
  • 2 green onions chopped
  • 1- tablespoon gumbo file
  • 6 cups water or more


  1. 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
  2. Add butter, oil and flour stir until smooth
  3. 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.
  4. When you have achieved your desired color
  5. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
  6. Then add chicken, creole seasoning, chicken bouillon or cubes, paprika, thyme and let it cook for another 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes .Add the shrimp,okra and simmer for 5 more minutes.
  7. Stir in file powder, green onions, and chopped parsley.
  8. Adjust thickness soup and flavor with broth or water and salt.

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