Chicken and Seafood Gumbo

Name: Chicken and Seafood Gumbo
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 cup vegetable oil; 1/2 cup all-purpose flour; 1 large onion, diced; 2 celery stalks, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 lb boneless chicken thighs, cubed; 1 lb shrimp, peeled; 1 lb crab meat; 2 cups sliced okra; 6 cups chicken stock; 14 oz can diced tomatoes; 2 bay leaves; 1 tsp cayenne; 1 tsp filé powder; 4 cups cooked white rice; Salt and pepper

Gumbo (GUM-boh)

Louisiana Gumbo

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 476 kcal

A rich, dark-roux stew of chicken, shrimp, and crab over rice, thickened with okra and seasoned with the holy trinity and filé powder.

Nutrition & Info

Protein 34.0g

Carbs 40.0g

Fat 20.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ shellfish

Equipment Needed

large heavy-bottomed pot wooden spoon ladle

Presentation Guide

Vessel: deep bowl over rice

Garnishes: scallions, hot sauce, filé powder

Accompaniments: white rice, French bread

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
2 celery stalks, diced
1 green bell pepper, diced
4 cloves garlic, minced
1 lb boneless chicken thighs, cubed
1 lb shrimp, peeled
1 lb crab meat
2 cups sliced okra
6 cups chicken stock
14 oz can diced tomatoes
2 bay leaves
1 tsp cayenne
1 tsp filé powder
4 cups cooked white rice
Salt and pepper

Instructions

1
Make a dark roux: whisk oil and flour in a heavy pot over medium heat, stirring constantly for 30-40 min until deep chocolate brown.
2
Add onion, celery, and bell pepper to the roux. Cook 5 min until softened. Add garlic, cook 1 min.
3
Add chicken stock, tomatoes, bay leaves, and cayenne. Bring to a boil, then simmer.
4
Add chicken and okra. Simmer 30 min until chicken is cooked through.
5
Add shrimp and crab, cook 5 min until shrimp are pink. Remove from heat, stir in filé powder.
6
Serve over steamed white rice in deep bowls.

💡

Did You Know?

The word "gumbo" comes from the West African Bantu word "ki ngombo," meaning okra — revealing the dish's deep African roots.

Chef's Notes

Equipment Tips

large heavy-bottomed pot
wooden spoon
ladle

Garnishing

scallions, hot sauce, filé powder

Accompaniments

white rice, French bread

The Story Behind Chicken and Seafood Gumbo

Gumbo is perhaps America's greatest melting-pot dish, combining West African okra, French roux technique, Choctaw filé powder, and Spanish and Caribbean influences in one pot. It emerged in 18th-century Louisiana, where enslaved Africans, French colonists, and Native Americans all contributed techniques and ingredients to create something entirely new.

🕐 Traditionally enjoyed dinner, especially in cooler months 📜 Origins: 18th century Louisiana

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