Chicken, Shrimp, and Okra Gumbo Recipe Written by: vidafitnessnew

Gumbo is more popularly known as a soulful and traditional Louisiana melting pot dish. But its origins actually go back further to West African, French, Spanish, and Choctaw cultures. The name of the dish is derived from the West African word for okra, a key ingredient in the recipe.

This Black History Month, celebrate the fusion of original cultures and try making this mouthwatering stew. Your tastebuds won’t regret it!


3-3 ½ pounds skinless chicken thigh

¼ cup (56.7 g) unsalted butter

¼ cup (56 ml) canola oil

½ cup (62.5 g) flour

1 medium onion diced

1 tablespoon (8 g) minced garlic

1 medium green bell pepper, diced

1 cup (101 g) chopped celery, about 3 sticks

1 tablespoon (14.8 g) Creole Seasoning, adjust to preference

1 tablespoon (14.8 g) chicken bouillon powder or 1 cube

½ tablespoon (7.4 g) smoked paprika

1 tablespoon (14.8 g) thyme fresh or dried

1 14-oz diced can tomatoes

6 cups (1.4 L) or more chicken stock or water

1 pound (453.6 g) shrimp, peeled and deveined

1- tablespoon (14.8 g) gumbo file

2 green onions, chopped

¼ cup (15 g) chopped parsley


  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy-bottomed Dutch. Cook the chicken until browned on both sides and remove. Set aside.
  2. Add butter, oil, and flour stir until smooth.
  3. 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.
  4. When you have achieved your desired color, add the onion, garlic, green pepper, and celery and cook for 8- 10 minutes – stirring frequently. Then add the chicken, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and let it cook for another 5 minutes.
  5. 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. Add the shrimp and okra and simmer for 5 more minutes.
  6. Stir in file powder, green onions, and chopped parsley.
  7. Adjust thickness soup and flavor with broth or water and salt.