Gumbo, Country Style
A hearty Cajun-inspired gumbo with tender chicken, shrimp, okra, and bold spices, perfect for comforting gatherings and flavor enthusiasts seeking a rich, savory stew.
Ingredients
- 1/4 cup flour ⓘ
- 2 tablespoon vegetable oil
- 1 1/2 cups chopped onions ⓘ
- 1 cup chopped celery ⓘ
- 1/2 medium green pepper, chopped ⓘ
- 1 clove garlic, minced ⓘ
- 5 cups chicken broth ⓘ
- 1 (28 oz) can crushed tomatoes ⓘ
- 1 (6 oz) can tomato paste ⓘ
- 2 teaspoon salt
- 1/4 teaspoon ground red pepper ⓘ
- 1/4 teaspoon ground black pepper ⓘ
- 1/8 teaspoon oregano ⓘ
- 1/8 teaspoon marjoram ⓘ
- 1/8 teaspoon basil ⓘ
- 1/8 teaspoon sage ⓘ
- 1/8 teaspoon rosemary ⓘ
- 1/8 teaspoon thyme ⓘ
- 1 bay leaf ⓘ
- 1 pound chicken, boiled and cut into 1-inch pieces ⓘ
- 1 pound peeled, deveined raw shrimp ⓘ
- 1 pound crab meat (optional) ⓘ
- 1 (10 oz) package sliced okra ⓘ
- 1 1/2 teaspoon gumbo file ⓘ
- hot cooked rice ⓘ
Instructions
- Blend flour into oil in a Dutch oven or large pot (preferably cast-iron).
- Cook, stirring constantly, until the flour turns a deep brown.
- Add chopped onions, celery, green pepper, and minced garlic.
- Cook until tender.
- Stir in chicken broth, crushed tomatoes, tomato paste, and seasonings. Cover and simmer about 30 minutes.
- Cook sliced okra just until it begins to brown.
- Add boiled chicken pieces, raw shrimp, and okra to the pot.
- Cover and cook for another 30 minutes.
- Adjust seasonings to taste.
- Stir in gumbo file before serving and do not boil once added.
- Serve hot over cooked rice.
Tips & Substitutions
For a deeper flavor, consider using Rich Chicken Stock instead of regular chicken broth. You can substitute the shrimp with other seafood or chicken, or add more vegetables like bell peppers or zucchini for a heartier dish. If you prefer a thicker gumbo, let it simmer longer or add more okra. Always stir the roux constantly to prevent burning.
Serving Suggestions
Serve the gumbo hot over a generous scoop of rice, which helps balance the flavors. It pairs beautifully with hot cornbread or crusty French bread for dipping. A sprinkle of fresh parsley or green onions on top adds a nice touch. This dish is perfect for gatherings or a cozy family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth if needed to reach the desired consistency. Gumbo can also be frozen for up to 3 months; just thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Gumbo, Country Style contains roughly 1395 calories, with 37g protein, 224g carbohydrates, and 53g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (193% of the Daily Value), and calcium (146% of the Daily Value). Note that it is relatively high in sodium, at 2596mg per serving (113% 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 gumbo ahead of time?
Yes, gumbo can be made ahead of time and actually tastes better the next day as the flavors meld together. Just be sure to store it properly in the refrigerator and reheat gently before serving.
What can I use if I can't find gumbo file?
If you can't find gumbo file, you can omit it or use a mixture of equal parts ground sassafras and ground thyme as a substitute. However, gumbo file adds a unique flavor and thickness, so try to find it if possible.
Is it necessary to add crab meat?
Adding crab meat is optional and primarily depends on your preference. It enhances the dish's complexity and flavor, but you can still enjoy a delicious gumbo without it. Feel free to adjust the protein based on what you have available.
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).