35-Minute Gumbo
A hearty, flavorful gumbo featuring tender okra, corn, smoked ham, chicken, and shrimp, perfect for a comforting family meal with bold Southern spices.
Ingredients
- 1 1/2 tsp. paprika, divided ⓘ
- 1/4 tsp. ground red pepper ⓘ
- 1/4 tsp. black pepper ⓘ
- 1 (13 3/4 oz.) can chicken broth ⓘ
- 1/2 tsp. salt ⓘ
- 2 (10 oz.) boxes frozen okra, thawed and cut in half ⓘ
- 1 (10 oz.) box frozen corn ⓘ
- 1/4 lb. boiled ham, cut into chunks ⓘ
- 2 medium onions, cut into wedges ⓘ
- 1 Tbsp. plus 2 tsp. olive oil ⓘ
- 1/2 lb. boneless, skinless chicken breasts, cut into chunks ⓘ
- 12 medium shrimp, peeled and deveined ⓘ
- 2 cloves garlic, chopped ⓘ
- 1 lemon, juiced ⓘ
Instructions
- In a large plate, using a fork, stir 1/2 teaspoon paprika, ground red pepper, and black pepper until well combined; set aside.
- In a large pot, bring chicken broth, salt, and 4 cups of water to a boil.
- Add okra and corn; boil 10 to 12 minutes, until okra is tender and liquid thickens slightly.
- Stir in the remaining teaspoon paprika.
- Meanwhile, in a large skillet, heat 1 tablespoon plus 2 teaspoons olive oil over medium heat.
- Cook the chicken chunks until browned and cooked through, about 5-7 minutes.
- Add chopped garlic and cook for 1 minute.
- Add boiled ham chunks and cook for another 2 minutes.
- Add the cooked chicken, shrimp, and onion wedges to the pot with the okra and corn.
- Squeeze lemon juice over the gumbo and stir to combine.
- Simmer everything together for an additional 5 minutes to meld flavors.
- Serve hot, garnished with the spiced paprika mixture.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce or hot sauce to the gumbo. If you can't find frozen okra, fresh okra works well too. You can also substitute the shrimp with crawfish for a more traditional taste. If you prefer a thicker gumbo, you can mix a bit of cornstarch with water and stir it in during the simmering step.
Serving Suggestions
Serve the gumbo hot, garnished with the spiced paprika mixture for added color and flavor. It pairs beautifully with crusty bread or rice, making it a hearty meal. Consider serving a side salad or some Fabulous Potatoes to round out the meal for a balanced dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or water to prevent the gumbo from becoming too thick. Reheat gently on the stove over low heat, stirring occasionally until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of 35-Minute Gumbo contains roughly 1414 calories, with 41g protein, 192g carbohydrates, and 58g fat. It is an excellent source of iron (137% of the Daily Value), protein (83% of the Daily Value), and dietary fiber (62% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo ahead of time?
Yes, this gumbo can be made ahead of time. In fact, letting it sit in the fridge for a day allows the flavors to meld beautifully. Just reheat gently before serving.
Is this gumbo spicy?
The gumbo has a mild spice level due to the ground red pepper. If you prefer a spicier dish, you can increase the amount of red pepper or add hot sauce when serving to suit your taste.
Can I use other types of meat in this gumbo?
Absolutely! You can customize it with your favorite meats, such as andouille sausage, or even omit the meat for a vegetarian version. Just adjust the cooking time accordingly to ensure everything is cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).