Recepieplanning
American
Chicken Gumbo Stew Dinner
85 min total25 prep60 cook6 servings420 cal
HardClassicFlexitarianContains shellfishContains gluten
Louisiana-style gumbo with chicken, shrimp, okra, and a dark roux over steamed rice. Deep, smoky, and comforting with smoked chicken sausage for savory depth.
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Ingredients
6servings
meat
- 1.5 lbchicken thighs
- 0.75 lbshrimp
- 8 ozsmoked chicken sausage
produce
- 2 cupokra
- 1onion
- 1green bell pepper
- 2 stalkcelery
- 4 clovesgarlic
pantry
- 0.5 cupall-purpose flour
- 0.5 cupvegetable oil
- 4 cupchicken broth
- 2 tbspcajun seasoning
Steps
- Dice onion, bell pepper, and celery; mince garlic; slice okra and smoked chicken sausage; cut chicken into bite-size pieces.
- Whisk flour and oil in a heavy pot over medium heat, stirring constantly 20–25 minutes until the roux is deep brown.
- Add onion, bell pepper, and celery; cook 5 minutes until softened, then stir in garlic for 30 seconds.
- Stir in chicken broth gradually until smooth, then add cajun seasoning.
- Add chicken and sausage; simmer 25 minutes until chicken is cooked through.
- Stir in okra and simmer 10 minutes more.
- Add shrimp and cook 3–4 minutes until pink and opaque.
- Taste and adjust seasoning with salt or more cajun spice.
- Ladle gumbo over steamed rice in wide bowls.
- Garnish with sliced green onion and serve hot.
Tips
- Cook the roux low and slow to a deep chocolate color without burning.
- Add shrimp in the last few minutes so they stay tender.
- Okra thickens the stew naturally as it simmers.
- Serve over hot white rice with a sprinkle of green onion.
