How to Make Chicken & Shrimp Gumbo

The signature gumbo from Bozo's Seafood Restaurant in Metairie, Louisiana

Gumbo is a traditional stew that originated in Louisiana. It typically consists of a stock, different meats or shellfish, a thickening agent, celery, bell peppers and onion. Most modern recipes use a roux to thicken, sometimes with the addition of either thyme or filé powder for flavor (but usually not both). Gumbo is traditionally served over a bed of plain white boiled rice. Chicken and shrimp are a common combination found in gumbo.

Things You'll Need

• 2 tbsp. butter 1/2 c. dried green pepper 1 28 oz can of tomatoes 1/3 c. chopped onion 2 c. diced cooked chicken 1/2 lb. shrimp, peeled & deveined 1/4 c. flour 1 tsp. salt 1 tsp. leaf thyme or gumbo filé powder 1/4 tsp. hot sauce

Instructions

1. Drain the tomatoes and reserve the liquid. Coarsely chop the tomatoes and set aside.

2. Cook the green pepper and onion in the butter until tender and stir in the flour.

3. Add the tomatoes, reserved liquid, chicken, hot sauce, salt and thyme or gumbo filé to the pot with the pepper and onion.

4. Cover the pot and let it simmer for 20 minutes.

5. Add the shrimp to the gumbo and simmer for about five more minutes, or until the shrimp is cooked through. Remove from the heat and serve.

Tips & Warnings

• Gumbo can be served alone or over cooked plain white rice.

Resources

• The History of Gumbo