Okra Gumbo

Gumbo is a traditional Louisiana Creole dish and comforting soul food. This surprisingly easy chicken, shrimp, okra, and rich chocolate-colored roux all blend deliciously together.

It is versatile because you can choose chicken, meat, seafood, andouille sausage, and ham for a mouthwatering stew.

A heart-warming soul-pleasing dish that will hook you with just one taste. This gumbo is SOOO worth the effort and time you put into it – guaranteed!!! I have never been disappointed.

Contents… Recipe Ingredients How to Make It Tips and Tricks FAQs What to Serve More Soul Food Recipes

Chicken, Shrimp, and Okra Gumbo

Gumbo (an African word for okra) is a traditional Louisiana Creole dish and comforting soul food. Surprisingly easy, chicken, shrimp, and okra, and rich chocolate-colored roux all blend deliciously together.

The key to a great gumbo is the roux – a roux is basically equal parts of oil and flour stirred together to eliminate the floury taste.

With gumbo, the stirring is prolonged to achieve a chocolate color to intensify the stew’s flavor. And it does make a HUGE difference tastewise.

The fusion of West African, French, Spanish, and Choctaw cultures creates an incredible flavor explosion. The rich roux and holy trinity (diced onion, celery, and green peppers inspired by France’s mirepoix) and gumbo filé (sassafras tree leaves) are mouthwatering.

Gumbo vs. Jambalaya

Those who were born in the Cajun or Creole culture wonder at this question. How could anyone not know the difference?

Please forgive! They’re both mouthwatering and have authentic Creole seasoning. However, they have some serious differences.

First, gumbo is served over rice, and jambalaya (a close relative of Spain’s paella – see photo above) is rice.

Second, gumbo has an incredible roux that jambalaya may or may not have.

Third, jambalaya is served with hot sauce, while adding hot sauce to your bowl of gumbo may offend the chef.

Recipe Ingredients

Once you look past the ingredients, you understand that it is not a scary process – it’s straightforward and no more complicated than making stew.

• Skinless Chicken Thighs – I love the thighs because they’re juicier and cheaper. They cook better if you leave the bone in. You can also add andouille sausage, and if you have a hunter in the family, wild game, like venison or duck, also goes well in the gumbo.
• Flour – A neutral-flavored thickener for sauces, soups, and stews. You can use a gluten-free version. Rice flour or other gluten-free flour can substitute regular flour. You do need something similar to make the roux.
• Celery – A vital ingredient in the holy trinity that is a staple in Cajun and Creole cooking. It adds a slight saltiness and subtle flavor.
• Creole Seasoning – Don’t forget to make your own Creole seasoning – a pantry staple. It adds depth and richness to every gumbo and other dish, plus it’s quick to put together and can be easily customized for personal preference.
• Smoked Paprika – Red pepper without heat and a delicious smoky flavor that enhances whatever recipe that has it.
• Thyme. I prefer fresh, but dried will work fine. The menthol flavor adds depth to stews and soups. I especially love it with chicken.
• Tomatoes – This fantastic veggie adds the balancing effect of acidity and a beautiful red color to sauces, soups, and stews. Here’s how to cut tomatoes.
• Shrimp – My favorite and cheapest seafood is shrimp. The shells are full of flavor and make an excellent seafood broth to intensify flavors in whatever dish you’re making. Crab works and crawfish, too.
• Okra – I had previously made another gumbo without okra, but I threw in some okra into the mix this time. Yes! When you get older, you get wiser and try not to ditch your vegetables. Feel free to leave it out or check out this okra-free Gumbo Recipe. You can leave it out if you don’t like okra. However, it not only helps thicken the gumbo, but it’s also a healthy veggie. If you want to replace it as a vegetable, green beans, zucchini, or nopales will make a delicious gumbo.
• Gumbo filé – A natural thickener that adds a distinctive tea-like flavor. It’s made from the leaves of the sassafras tree; think of rootbeer without sugar. Most chain supermarkets or grocery stores with an ethnic food section should have it. Gumbo has to have okra or gumbo filé, or it’s not gumbo; it’s soup. I love to use both, but I won’t tell anyone if you decide to leave it out.🤫

How to Make Okra Gumbo

1. Season the chicken – Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy-bottomed Dutch oven.
2. Cook the chicken until browned on both sides and remove. Set aside . (Photos 1 & 2)
3. Add butter and flour to the Dutch oven and stir until smooth. (Photo 3)
4. Make the roux – Cook on low heat, stirring continuously, for about 20 minutes or until it turns a rich dark brown color–just like chocolate. Don’t walk away from the stove during this process. It might burn. (Photo 4)
5. The holy trinity – When you have achieved your desired color, add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes, stirring frequently. (Photo 5 & 6)
6. Season it – Then add the chicken, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and let it cook for another 5 minutes. (Photo 7 & 8)
7. Add the tomatoes and broth – Then pour in the can of tomatoes and about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 – 50 minutes. (Photo 9)
8. Add the shrimp and okra and simmer for 5 more minutes. Stir in filé powder, green onions, and chopped parsley. Adjust thickness soup and flavor with broth or water and salt.(Photo 10)

Tips and Tricks

• Don’t get distracted while making the roux. Have everything chopped and ready to go before so you can concentrate and not let it burn.
• Be patient – The key to a great gumbo is the roux. Basically, it is equal parts of oil and flour, stirred together to eliminate the floury taste. In gumbo, the stirring is prolonged to achieve a chocolate color and intensify the stew’s flavor. And it does make a HUGE difference tastewise.
• The right timing – Adding the okra during the last 5 minutes will help cut the slime. Some swear that if you saute the okra first, then add it to the gumbo, it won’t be slimy.
• Leftovers? Gumbo will last in the fridge for up to 5 days. Or you can freeze it.
• Make it ahead. You can even make this Chicken Shrimp and Okra Gumbo ahead for the holidays. And it tastes even better the following day. I usually make it without the shrimp, then add them to the gumbo when reheating, so they’re not rubbery.

FAQs

What to Serve with Okra Gumbo

The first thing that comes to my mind is that you absolutely have to have good white rice. Fill the bowl half-full of rice and serve Chicken Shrimp and Okra Gumbo over the top. Enjoy!

My choice of sides usually includes cornbread, potato salad, and corn on the cob. If it’s summertime, I love a good side salad to go with it. 👌

More Soul Food Recipes

• Dirty Rice – Don’t let the name scare you. It is sooo good! With the smokiness of bacon and goodness of beef, no one will notice it’s an excellent way to eat liver.
• Chicken & Waffles – Breakfast or dinner, it doesn’t matter. This dish is great anytime. The crisp sweetness with crunchy fried chicken is food for the soul.
• Southern Mustard Greens – The typical soul food/Southern comfort food is as healthy as comforting. Did I tell you bacon is a healthy food?
• Smoked Pork Chops – This is the best way I have ever made pork chops. So juicy and mouthwatering.