Seafood & Chicken Gumbo

 

Seafood & Chicken Gumbo

Ingredients

For the Gumbo

1 pound shrimp, peeled and deveined

1 pound boneless chicken thighs, cut into bite-sized pieces

8 ounces smoked sausage, sliced into rounds

1 cup fresh or frozen okra, sliced

1 green bell pepper, diced

2 celery stalks, diced

1 medium yellow onion, diced

3 garlic cloves, finely minced

1 (14-ounce) can diced tomatoes, with juices

4 cups chicken broth or seafood stock

⅓ cup vegetable oil

⅓ cup all-purpose flour

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

½ teaspoon dried thyme

1 bay leaf

Salt, to taste

Freshly ground black pepper, to taste

For Finishing

2 green onions, thinly sliced

2 tablespoons fresh parsley, finely chopped

For Serving

Cooked white rice

Instructions

Make the Roux

Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.

Gradually whisk in the flour until smooth.

Cook the mixture for about 15–20 minutes, stirring constantly, until the roux develops a deep brown color and a rich, toasted aroma.

Watch it carefully, especially toward the end, because a dark roux can burn quickly.

Cook the Vegetables

Add the diced onion, green bell pepper, celery, and sliced okra to the roux.

Stir well and cook for about 5–7 minutes, or until the vegetables begin to soften.

Add the Garlic and Seasonings

Stir in the minced garlic, Cajun seasoning, smoked paprika, and dried thyme.

Cook for about 1 minute, stirring continuously, until the spices become fragrant.

Build the Gumbo Base

Add the diced tomatoes and stir to combine.

Slowly pour in the chicken or seafood broth, stirring continuously so the roux blends smoothly into the liquid without forming lumps.

Add the bay leaf.

Add the Chicken and Sausage

Stir in the bite-sized chicken thighs and sliced smoked sausage.

Bring the gumbo to a gentle simmer.

Reduce the heat to medium-low, cover partially, and cook for about 25–30 minutes, or until the chicken is cooked through and tender.

Add the Shrimp

Add the peeled and deveined shrimp during the final few minutes of cooking.

Simmer for about 3–5 minutes, or just until the shrimp turn pink, opaque, and firm.

Avoid overcooking them, as they can become rubbery.

Season the Gumbo

Taste the gumbo and adjust with salt and freshly ground black pepper as needed.

Remove and discard the bay leaf.

Add the Fresh Herbs

Stir in the chopped parsley and green onions just before serving.

This keeps their flavor fresh and bright.

Serve

Spoon cooked white rice into serving bowls.

Ladle the hot Seafood & Chicken Gumbo generously over the rice.

Finish with additional green onions or parsley if desired, and serve immediately.