Description
A rich and hearty slow-cooked gumbo featuring chicken, shrimp, and mushrooms, perfect for a Southern-inspired meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 pound large shrimp, peeled and deveined
- 8 ounces mushrooms, sliced
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (or to taste)
- Salt and black pepper to taste
- 2 tablespoons filé powder (optional)
- Cooked white rice for serving
- Chopped fresh parsley and sliced green onions for garnish
Instructions
- 1. In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep brown color, about 20-25 minutes. Be careful not to burn it.
- 2. Add the onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- 3. Stir in the minced garlic and cook for 1 minute more.
- 4. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the diced tomatoes, bay leaves, thyme, smoked paprika, cayenne, salt, and pepper. Bring to a boil.
- 5. Reduce heat to low and add the chicken pieces. Simmer, uncovered, for 45 minutes, stirring occasionally.
- 6. Add the sliced mushrooms and continue to simmer for 20 minutes.
- 7. Stir in the shrimp and cook until they turn pink, about 5 minutes.
- 8. Remove from heat. Stir in filé powder if using. Discard bay leaves.
- 9. Serve gumbo over cooked white rice. Garnish with parsley and green onions.
Notes
For a spicier gumbo, increase the cayenne pepper. Filé powder is traditional but optional; it thickens the gumbo and adds an earthy flavor. This gumbo tastes even better the next day.
Nutrition
- Calories: 485
- Sugar: 5g
- Fat: 24g
- Carbohydrates: 24g
- Protein: 37g