Quick Chicken-Shrimp Gumbo
A quick and flavorful chicken-shrimp gumbo with tomatoes, green pepper, and spices, perfect for a hearty, comforting meal that combines savory and spicy flavors.
Ingredients
- 28 oz. can tomatoes ⓘ
- 1/2 cup diced green pepper ⓘ
- 1/3 cup chopped onion ⓘ
- 1/4 cup butter or margarine ⓘ
- 1/4 cup flour ⓘ
- 2 cups diced cooked chicken ⓘ
- 2 teaspoons salt ⓘ
- 1 teaspoon leaf thyme or gumbo file ⓘ
- 1/4 teaspoon hot pepper sauce ⓘ
- 1 cup rice ⓘ
- 1/2 pound shrimp peeled and deveined ⓘ
- 2 tablespoons chopped parsley ⓘ
Instructions
- Drain and coarsely chop the tomatoes, reserving the liquid.
- Cook the green pepper and onion in butter in a large saucepan until tender but not brown.
- Stir in the flour and cook for 1-2 minutes.
- Add the chopped tomatoes, reserved liquid, cooked chicken, 1 teaspoon salt, thyme or gumbo file, and hot pepper sauce.
- Cover and simmer for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding Cajun seasoning to the gumbo. You can substitute the shrimp with crab or other seafood if preferred. If you don’t have gumbo file, use additional thyme. To thicken the gumbo more, increase the flour slightly, but be cautious not to overdo it. Fresh herbs can enhance the flavor, so feel free to add more parsley or even green onions.
Serving Suggestions
Serve the gumbo over cooked rice for a hearty meal. A sprinkle of chopped parsley on top adds freshness. Pair it with crusty bread or a simple green salad for balance. This dish pairs beautifully with Martha Stewart'S Herb-Roasted Chicken With Baked Shallots for a complete feast. For a delightful twist, serve with a side of cornbread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the gumbo, as it may thicken in storage. Heat gently on the stovetop over low heat, stirring occasionally, until warmed through. Gumbo can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Chicken-Shrimp Gumbo contains roughly 891 calories, with 14g protein, 72g carbohydrates, and 66g fat. It is an excellent source of vitamin C (331% of the Daily Value), iron (139% of the Daily Value), and dietary fiber (76% of the Daily Value). Note that it is relatively high in sodium, at 2293mg per serving (100% 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, you can prepare the gumbo a day in advance. Allow it to cool, then refrigerate it. The flavors will meld beautifully overnight. Just reheat gently before serving. If you do this, consider cooking the rice fresh so it remains fluffy and doesn't become soggy.
What can I substitute for the chicken?
If you want to substitute the chicken, you can use other cooked meats like turkey or sausage. For a vegetarian option, replace the chicken with more vegetables such as okra and mushrooms, while ensuring to adjust the cooking time accordingly for the added ingredients.
Can I make this dish spicy?
Absolutely! If you prefer a spicier gumbo, increase the hot pepper sauce to taste or add diced jalapeños or cayenne pepper. Start with a small amount and gradually add more, tasting as you go, to achieve your desired level of heat.
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).