Shrimp ‘N Chicken Gumbo

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Servings: 6 servings Difficulty: Advanced
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A hearty, roux-based Cajun classic featuring tender chicken and shrimp in a rich, spicy broth.
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This robust Shrimp ‘N Chicken Gumbo delivers deep, savory flavors through a carefully browned flour roux and a blend of aromatic vegetables known as the “holy trinity.” The dish combines slow-simmered chicken with smoked sausage and fresh shrimp, creating a complex texture and rich mouthfeel that is perfect for cold evenings. It’s a comforting, protein-packed meal that serves as a centerpiece for family gatherings or casual weeknight dinners. The balance of oregano, thyme, and bay leaves provides a traditional Louisiana flair without overpowering the natural sweetness of the seafood. Serve this thick, flavorful stew over hot white rice for a satisfying and authentic American southern experience.

Shrimp 'N Chicken Gumbo recipe image
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Shrimp ‘N Chicken Gumbo

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 servings Calories: 374.6

Description

This robust Shrimp 'N Chicken Gumbo delivers deep, savory flavors through a carefully browned flour roux and a blend of aromatic vegetables known as the "holy trinity." The dish combines slow-simmered chicken with smoked sausage and fresh shrimp, creating a complex texture and rich mouthfeel that is perfect for cold evenings. It's a comforting, protein-packed meal that serves as a centerpiece for family gatherings or casual weeknight dinners. The balance of oregano, thyme, and bay leaves provides a traditional Louisiana flair without overpowering the natural sweetness of the seafood. Serve this thick, flavorful stew over hot white rice for a satisfying and authentic American southern experience.

Directions

  1. Combine chicken breasts and water in a large Dutch oven; bring to a boil over high heat.
  2. Reduce heat and simmer, uncovered, for 45 minutes or until chicken is cooked through.
  3. Remove chicken from broth and set aside to cool.
  4. Strain the broth if desired, and transfer to a large container; set aside.
  5. Bone and chop the cooked chicken into bite-sized pieces; set aside.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Spread flour evenly in a 15x10x1-inch jellyroll pan.
  8. Bake flour for 45 minutes to 1 hour, stirring every 15 minutes, until it turns a deep reddish-brown color.
  9. Remove flour from oven and set aside to cool slightly.
  10. Heat vegetable oil in the Dutch oven over medium-high heat.
  11. Add onion, celery, green pepper, garlic, and sliced smoked sausage; cook, stirring constantly, until vegetables are tender.
  12. Gradually add the browned flour to the Dutch oven, stirring constantly to form a smooth paste.
  13. Stir in thyme, oregano, pepper, and bay leaves.
  14. Slowly add the reserved chicken broth, canned chicken broth, and tomato paste, stirring until combined.
  15. Add the chopped chicken back into the pot.
  16. Bring mixture to a boil, then reduce heat and simmer, uncovered, for 1 hour.
  17. Peel and devein the shrimp.
  18. Add shrimp to the gumbo mixture.
  19. Cover and simmer for 10 minutes or until shrimp turn pink and opaque.
  20. Remove and discard bay leaves.
  21. Serve hot over cooked rice.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 374.6kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 2.3g12%
Cholesterol 192.9mg65%
Sodium 168.0mg8%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 70.4g141%

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

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