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Smoky Shrimp and Chicken Gumbo

Photo: John Autry; Styling: Leigh Ann
Hands-on time 58 mins
Total time 3 hrs, 13 mins
Yield Serves 8 (serving size: 1 cup gumbo and 1/4 cup rice)
Freeze leftover stock up to three months, and use for chowder or risotto.


  • Stock:
  • 1 pound unpeeled medium shrimp
  • 8 cups water
  • 1 teaspoon black peppercorns
  • 4 garlic cloves, crushed
  • 3 large celery stalks, chopped
  • 3 bay leaves
  • 3 medium carrots, coarsely chopped
  • 1 large onion, coarsely chopped
  • Gumbo:
  • 6 tablespoons canola oil, divided
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 6 skinless, boneless chicken thighs, cut into bite-sized pieces
  • 2 cups finely chopped white onion
  • 1 tablespoon Creole seasoning
  • 3 garlic cloves, minced
  • 2 medium celery stalks, chopped
  • 2 medium tomatoes, finely chopped
  • 1 large green bell pepper, seeded and finely chopped
  • 3 cups fat-free, lower-sodium chicken broth
  • 2 bay leaves
  • 1 cup frozen cut okra
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot pepper sauce (such as Tabasco)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 cups hot cooked brown rice

Nutrition Information

  • calories 334
  • fat 14.3 g
  • satfat 1.6 g
  • monofat 7.6 g
  • polyfat 4.1 g
  • protein 25.7 g
  • carbohydrate 24.5 g
  • fiber 3.1 g
  • cholesterol 130 mg
  • iron 3.1 mg
  • sodium 539 mg
  • calcium 76 mg

How to Make It

  1. To prepare the stock, peel and devein shrimp, reserving shells. Cut each shrimp in half lengthwise; cover shrimp, and refrigerate.

  2. Combine reserved shrimp shells, 8 cups water, and next 6 ingredients (through onion) in a large Dutch oven, and bring to a boil. Reduce heat, and simmer for 1 hour. Strain mixture through a sieve into a bowl; discard solids. Set aside 3 cups stock; keep warm. Reserve the remaining shrimp stock for another use.

  3. To prepare the gumbo, heat a large cast-iron skillet over low heat; add 1/4 cup canola oil. Cook for 2 minutes, swirling to coat pan. Weigh or lightly spoon flour into a dry measuring cup. Gradually add flour to oil, stirring constantly with a whisk until smooth. Increase heat to medium; cook for 8 minutes or until the flour mixture is caramel-colored, stirring frequently. Cook 2 minutes or until mixture is chestnut-colored, stirring constantly. Remove from heat; slowly add warm shrimp stock, stirring until smooth. Pour stock mixture into a large bowl.

  4. Heat 1 tablespoon oil in a large Dutch oven over medium heat. Add chicken; cook 7 minutes, turning to brown on all sides. Add onion and the next 5 ingredients (through bell pepper); sauté for 3 minutes. Return stock mixture to pan; add broth and bay leaves. Bring to a boil; reduce heat, and simmer for 45 minutes.

  5. Add okra and next 3 ingredients (through black pepper). Simmer for 30 minutes.

  6. Combine shrimp and paprika; toss to coat shrimp. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add shrimp; sauté for 2 minutes or until the shrimp are done. Stir shrimp into okra mixture. Discard bay leaves. Serve over rice.