Shreveport Gumbo
Shreveport Gumbo is a hearty Louisiana-style stew featuring shrimp, chicken, vegetables, and a rich, dark roux, perfect for comforting gatherings and flavor enthusiasts.
Ingredients
- 2 Tbsp. flour ⓘ
- 2 Tbsp. oil ⓘ
- 1 c. chopped onions ⓘ
- 1/3 c. green pepper ⓘ
- 1/3 c. chopped green onions ⓘ
- 1/4 Tbsp. chopped celery ⓘ
- 2 bay leaves ⓘ
- 10 oz. pkg. frozen cut okra ⓘ
- 1 1/2 lb. fresh medium shrimp, shelled and deveined ⓘ
- 2 garlic cloves, minced ⓘ
- 3 c. chicken broth ⓘ
- 1 1/2 c. cocktail vegetable juice ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. thyme leaves, crushed ⓘ
- 1/4 to 1/2 tsp. cayenne pepper ⓘ
- 28 oz. can tomatoes, undrained and cut up ⓘ
- 2 c. cubed, cooked chicken ⓘ
- 4 c. hot cooked white rice ⓘ
Instructions
- In large heavy skillet, combine flour and oil.
- Cook over medium heat 25 to 30 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes, or stir constantly last 15 minutes.
- Remove from heat; immediately stir in onions, green pepper, celery and garlic until roux stops browning.
- Return to heat; cook over low heat 8 to 10 minutes, or until vegetables are tender, stirring frequently.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you can't find frozen okra, fresh okra can be used, but slice it thinly and add it earlier in the cooking process. If you prefer a milder gumbo, reduce the cayenne pepper according to your taste. This dish can also be made with turkey instead of chicken for a different flavor profile.
Serving Suggestions
Serve the gumbo over a generous scoop of hot cooked white rice for a satisfying meal. It pairs wonderfully with crusty bread or a light green salad. For a complete Southern-inspired dinner, consider serving alongside cornbread or a side of Piquant Pea Soup. Fresh lemon wedges can add a bright touch when serving.
Storage & Reheating
To store leftovers, let the gumbo cool completely before transferring it to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop over low heat, adding a splash of broth if the gumbo is too thick.
Nutrition & Diet Analysis (per serving)
Each serving of Shreveport Gumbo contains roughly 715 calories, with 22g protein, 128g carbohydrates, and 22g fat. It is an excellent source of vitamin C (321% of the Daily Value), iron (219% of the Daily Value), and dietary fiber (120% of the Daily Value). Note that it is relatively high in sodium, at 2120mg per serving (92% 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 actually tastes better the next day as the flavors meld together. You can prepare it a day in advance and store it in the refrigerator. Just remember to reheat it gently before serving, adding a bit of broth if needed.
What can I substitute for shrimp if I have allergies?
If you have shrimp allergies, you can replace the shrimp with diced firm tofu for a vegetarian option or use cooked chicken or turkey to keep it in line with classic Chicken recipes. Adjust the cooking time accordingly to ensure all ingredients are properly cooked.
Can I use different vegetables in my gumbo?
Absolutely! Gumbo is quite versatile. Feel free to add vegetables like bell peppers, zucchini, or even mushrooms. Just keep in mind the cooking times for each vegetable to ensure everything is tender by the time the gumbo is finished.
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).