You’ve found the proper place if you’re looking for the best chicken and shrimp gumbo recipes. These recipes of chicken, sausage, and seafood soup are exploding with natural Louisiana flavor, with gumbo sauce, paprika, and Creole Seasoning.
Every spoonful of this gumbo is delicious and comforting because it is prepared in a roux and broth with intense flavors.
Use the most incredible gumbo recipe in town to spice up your meals during the week. Not to boast, but these gumbo recipes will undoubtedly become new family favorites.
Recipe # 01: Chicken and Shrimp Gumbo
*Boneless chicken thighs weighing 3/4 pounds
*Peeled and thinly sliced medium shrimp weighing 3/4 pounds
*Chicken stock without salt- 4 cups
*Pre-cooked brown rice- 3 containers
*Frozen or fresh sliced okra (lady’s finger) – 3 cups
You will first require a sizable stockpot. Add some bacon slices and canola oil to it. Although using bacon is optional, it makes the dish taste even better. Add some smoked paprika to the bacon to remove the fat.
Even if you don’t use smoked sausage, adding bacon and smoky paprika will give your food a smoky flavor. It is time to add the smoky sausage if you want. The chopped onions are now added. Don’t worry about the fond at the bottom; it will rise to the surface as the onion starts to release its juices.
Add the celery and poblano pepper after two to three minutes, followed by the garlic powder and red pepper flakes. You can adjust the number of red pepper flakes to your preference if you don’t like it spicy.
Ensure everything is adequately seasoned, and season the vegetables with salt and black pepper. Then, add the minced garlic or the sliced garlic cloves. Next, stir in the all-purpose flour because we are combining the roux.
Many individuals tend to make the rule on their own, reaching this kind of deep, dark bronze color, but you may also move forward once it smells like pie crust or once all the raw ingredients have been cooked out of it.
The four cups of chicken stock will now be added, and you’ll continue stirring until you achieve the desired consistency. You will now incorporate some smashed or small diced canned tomatoes. And after the tomatoes, you can also add some tomato sauce if available, or if you want to add it.
Because chicken thighs retain moisture and have a delicious flavor, you will now add boneless chicken thighs. Although chicken thighs are a superior choice, you may also use chicken wings.
You will now cook the dish for 10 to 15 minutes after adding the chicken, vegetables, and seasonings. Now, add once the chicken and vegetables have finished cooking.
Do not overcook okra because it will become slimy and unpleasant to eat. The most critical step is to add the real crab flesh; avoid using imitation crab.
You will now include the shrimp. It is preferable to use a little old bay to season the shrimp.
Once it has been cooked for five to ten minutes, add some pre-cooked rice, and you will have a lovely, comforting supper. It feels like a warm touch in the winter and a stunning blow in the summer.
Recipe # 02 – Chicken and Shrimp Gumbo
Here we have another delicious recipe for chicken and shrimp gumbo. Several ingredients are needed for this simple gumbo recipe, but most of them are kitchen essentials.
The remaining are easily accessible at your neighborhood grocery store. This recipe is surprisingly simple to create despite the lengthy list of ingredients.
*Thin slices of shrimp- half pound
*Skinless and boneless chicken thighs- half pound
*Crab legs- 3-4 pieces
*Sausages- 3 pieces
*Chopped onions- 2 cups
*Thinly sliced green onions- ½ cup
*Minced garlic- 2 tablespoon
*Paprika- 1 tablespoon
*Bouillon powder- 1 and a half tablespoon
*Gumbo file- 2 tablespoon
*Celery finely chopped- ¾ cup
*Bay leaves- 5
*Parsley- ¼ cup
*Bell pepper slices- 2
*Thyme- 1 teaspoon
*Creole seasoning- 2 tablespoon
*Smashed tomatoes- 1 can
*Butter- 1 cup
*All-purpose flour- half cup
*Salt- 1 and a half teaspoon
*Black pepper- 1 teaspoon
*Red pepper flakes-1 teaspoon
*Canola oil- half cup
*Chicken stock- 5 cups
To make gumbo, sprinkle a little black pepper, red pepper flakes, and salt on the chicken. Then, heat the canola oil over medium heat in a Dutch oven with a heavy bottom.
Then remove and set aside the chicken after it has browned on both sides. Then put the chopped sausages in the Dutch oven, cook them until brown, and take them out. Place them aside too.
To prepare the roux, take a Dutch oven or heavy saucepan, melt the butter, and add some oil. Add the flour and mix until smooth. Cook continually while stirring over medium heat for 20 to 30 minutes, or until the mixture develops a rich, dark brown color that resembles chocolate.
During this process, please don’t leave the stove; otherwise, it could burn. When it has reached the correct color, take it off the heat and let it cool.
Add the chopped onion, minced garlic, poblano pepper, and chopped celery for 8 to 10 minutes while stirring continuously. Then, add the Creole seasoning, paprika, bay leaves, chicken bouillon or cubes, and thyme. Cook for 5 minutes. Then add 5 cups of chicken stock and the tinned tomatoes. Bring everything to a boil and simmer for 45–50 minutes. Then put the shrimp and boil for an additional five minutes.
Add the parsley, green onions, and gumbo file powder. Salt, broth, or water alter the soup’s flavor and thickness. The ideal partner to gumbo is always a bowl of hot fresh rice.