Spicy Chicken and Shrimp Gumbo

Name: Spicy Chicken and Shrimp Gumbo
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1/2 cup Vegetable Oil; 1/2 cup All-Purpose Flour; 1.5 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch pieces; 1 large Yellow Onion, chopped; 2 stalks Celery, chopped; 1 large Green Bell Pepper, chopped; 4 cloves Garlic, minced; 6 cups Chicken Broth; 1 (14.5 oz) can Diced Tomatoes, undrained; 1 cup Frozen Sliced Okra (optional); 1 lb Large Shrimp, peeled and deveined; 1 tbsp Cajun Seasoning (check for no alcohol/pork products); 1 tsp Dried Thyme; 1/2 tsp Cayenne Pepper (or to taste); Salt and Black Pepper To taste; 1/4 cup Fresh Parsley, chopped (for garnish); 2 green onions Sliced (for garnish); Cooked White Rice For serving

(0 Ratings)

This authentic Spicy Chicken and Shrimp Gumbo brings the vibrant flavors of Louisiana right to your kitchen. Starting with a deep, dark roux, this stew is layered with aromatic vegetables (the holy trinity of onion, celery, and bell pepper), tender chicken thighs, and plump shrimp. Each spoonful offers a complex blend of spices and a comforting warmth, making it a perfect dish to share during cooler February evenings or for a Mardi Gras celebration.

speichern

Prep Time25 min

Cook Time90 min

Servings6-8 servings

DifficultyMedium

Equipment

Large Dutch Oven or Heavy-Bottomed PotWhiskCutting BoardKnife

Instructions

1
Make the roux: In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-low heat. Gradually whisk in the flour, stirring constantly for 20-30 minutes, until the roux turns a rich, dark chocolate brown color. Be patient and stir continuously to prevent burning.
2
Add the 'holy trinity': Once the roux is the desired color, immediately add the chopped onion, celery, and bell pepper. Cook, stirring frequently, for 8-10 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
3
Build the base: Stir in the chicken pieces, Cajun seasoning, dried thyme, and cayenne pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned. Gradually pour in the chicken broth, stirring constantly to incorporate the roux and prevent lumps. Add the undrained diced tomatoes.
4
Simmer and thicken: Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 30-45 minutes, stirring occasionally, to allow the flavors to meld and the chicken to become tender. If using, add the frozen sliced okra during the last 15 minutes of simmering.
5
Finish with shrimp: Add the peeled and deveined shrimp to the gumbo and cook for just 3-5 minutes, or until the shrimp turn pink and opaque. Season with salt and black pepper to taste. Remove from heat.
6
Serve: Ladle the hot gumbo over cooked white rice. Garnish each serving with fresh chopped parsley and sliced green onions. Serve immediately.

Nutrition

Calories550 kcal

Protein45g

Fat30g

Carbohydrates

Frequently Asked Questions

What is a roux and why is it important?

A roux is a mixture of fat (oil) and flour cooked together until it reaches a desired color. In gumbo, a dark roux provides not only thickening but also a deep, nutty, and complex flavor that is essential to the dish's characteristic taste and color.

Can I make this gumbo ahead of time?

Yes, gumbo often tastes even better the next day as the flavors have more time to meld. Prepare the gumbo up to the point of adding shrimp. Store it in the refrigerator for up to 3 days. Reheat gently and add the fresh shrimp during the last few minutes of reheating.

How can I adjust the spice level?

To increase the spice, add more cayenne pepper or a pinch of red pepper flakes with the Cajun seasoning. To decrease it, reduce the amount of cayenne pepper or omit it entirely. The Cajun seasoning itself usually provides a moderate level of spice.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.