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Chicken & Shrimp Gumbo (Creole)

Chicken & Shrimp Gumbo (Creole recipe image
This authentic Creole gumbo is a comforting bowl of deep flavor, built on a carefully browned roux and the "holy trinity" of onions, celery, and peppers. The stew features tender stewing hen meat that falls off the bone, paired with succulent shrimp added at the end to keep them fresh. Thickened naturally by the roux and finished with silky file powder, it offers a complex, earthy taste with just the right amount of heat. Perfect for slow weekend cooking or feeding a hungry crowd, this dish captures the soul of Southern Louisiana cuisine. Serve it over rice for a meal that feels like a warm hug.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 620.9
Description
This authentic Creole gumbo is a comforting bowl of deep flavor, built on a carefully browned roux and the "holy trinity" of onions, celery, and peppers. The stew features tender stewing hen meat that falls off the bone, paired with succulent shrimp added at the end to keep them fresh. Thickened naturally by the roux and finished with silky file powder, it offers a complex, earthy taste with just the right amount of heat. Perfect for slow weekend cooking or feeding a hungry crowd, this dish captures the soul of Southern Louisiana cuisine. Serve it over rice for a meal that feels like a warm hug.
Ingredients
  • 5 pound Stewing hen, cut up
  • 1/2 cup Shortening
  • 1 cup Chopped onion
  • 1/2 cup Chopped green bell pepper
  • 1/2 teaspoon Pepper
  • 2 pound Uncooked shrimp
  • 1/2 cup Chopped green onion
  • 3 1/2 teaspoon Salt
  • 1/2 cup Flour
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Thyme
  • 1/2 cup Chopped celery
  • 1 teaspoon File powder
Directions
  1. 1
    Sprinkle the stewing hen pieces with 1.5 teaspoons of salt.
  2. 2
    Melt the shortening in a large, heavy-bottomed pot over medium heat.
  3. 3
    Add the chicken pieces to the pot and brown them on all sides, about 15 minutes total.
  4. 4
    Remove the browned chicken from the pot and set aside.
  5. 5
    Stir the flour into the hot fat remaining in the pot to create a roux.
  6. 6
    Cook the roux, stirring constantly over low heat, until it reaches a dark chocolate brown color.
  7. 7
    Immediately add the chopped onion, celery, and green bell pepper to the roux to stop the cooking process.
  8. 8
    Stir in the thyme, remaining salt, black pepper, and Worcestershire sauce.
  9. 9
    Return the chicken to the pot and add enough water to cover the ingredients by one inch.
  10. 10
    Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours until the chicken is tender.
  11. 11
    Add the uncooked shrimp to the pot and simmer uncovered for 10 to 15 minutes, until shrimp are pink and cooked through.
  12. 12
    Stir in the lemon juice and taste for seasoning, adding more salt or pepper if needed.
  13. 13
    Ladle the gumbo into serving bowls and sprinkle each portion with file powder just before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 620.9kcal
% Daily Value *
Total Fat 32.1g50%
Saturated Fat 10.5g53%
Cholesterol 345.0mg115%
Sodium 18327.5mg764%
Total Carbohydrate 35.3g12%
Dietary Fiber 3.1g13%
Sugars 6.4g
Protein 50.0g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: creole, gumbo, chicken, shrimp, roux, stewing hen, file powder, seafood stew, southern cooking, comfort food, louisiana, spicy, herbs, thyme, worcestershire
Read it online: https://www.chefs-mate.com/recipe/chicken-shrimp-gumbo-creole/