Chicken, Shrimp & Mushroom Gumbo

I love making this Chicken, Shrimp & Mushroom Gumbo when I want a rich, comforting dish packed with bold Southern flavor. It’s hearty, deeply savory, and filled with tender chicken, juicy shrimp, and earthy mushrooms in a thick, flavorful broth.

Why You’ll Love This Recipe

I love how this gumbo builds incredible depth from simple ingredients. The slow-cooked roux creates a nutty base, while the combination of chicken and shrimp makes it extra satisfying.

I also appreciate how the mushrooms add a subtle earthiness that complements the seafood and spices beautifully.

I find this recipe perfect for cozy dinners or gatherings because it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup vegetable oil
½ cup all-purpose flour
1 pound boneless, skinless chicken thighs or breasts, cut into pieces
1 pound shrimp, peeled and deveined
1 cup mushrooms, sliced
1 green bell pepper, diced
1 onion, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 can (14 ounces) diced tomatoes
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon cayenne pepper (optional)
2 bay leaves
Salt to taste
Black pepper to taste
2 cups cooked white rice, for serving
Fresh parsley or green onions, chopped

Directions

I start by making the roux. In a large heavy-bottomed pot over medium heat, I combine the oil and flour. I stir constantly for about 15–20 minutes until the mixture turns a deep golden brown. I make sure not to stop stirring to prevent burning.

I add the diced onion, bell pepper, and celery to the roux and cook for about 5 minutes until softened. I stir in the garlic and cook for another 30 seconds.

I add the chicken pieces to the pot and cook for a few minutes to lightly brown them.

I gradually pour in the chicken broth while stirring to combine smoothly. I add the diced tomatoes, mushrooms, thyme, paprika, cayenne if I’m using it, bay leaves, salt, and pepper.

I bring the gumbo to a gentle simmer and let it cook uncovered for about 30–40 minutes, stirring occasionally, until the chicken is tender and the flavors develop.

I add the shrimp during the last 5 minutes of cooking, allowing them to cook just until pink and opaque.

I remove the bay leaves before serving. I ladle the gumbo over warm cooked rice and garnish with fresh parsley or green onions.

Servings and timing

I usually get about 6 servings from this recipe.

Prep time: 20 minutes
Cook time: 1 hour
Total time: About 1 hour 20 minutes

Variations

I sometimes add sliced smoked sausage for extra flavor. When I want a thicker gumbo, I let it simmer longer to reduce.

I also enjoy adding a splash of fresh lemon juice at the end for brightness.

If I prefer extra heat, I increase the cayenne or serve it with hot sauce on the side.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

When reheating, I warm it gently on the stovetop over medium-low heat, adding a splash of broth if it has thickened too much.

I can freeze the gumbo (without rice) for up to 3 months. I thaw it overnight in the refrigerator before reheating.

FAQs

What is a roux and why is it important?

A roux is a mixture of flour and fat cooked together. I use it to thicken the gumbo and build deep, nutty flavor.

Can I use pre-cooked shrimp?

Yes, but I add it at the very end just to warm through so it doesn’t become overcooked.

Can I make this ahead of time?

Yes, I often make it a day ahead because the flavors deepen as it rests.

What type of rice works best?

I prefer long-grain white rice, but brown rice also works well.

How do I avoid burning the roux?

I stir constantly and keep the heat moderate. If it burns, I start over because the flavor will turn bitter.

Conclusion

I love how this Chicken, Shrimp & Mushroom Gumbo delivers rich, layered flavor in every spoonful. The combination of proteins, vegetables, and a carefully cooked roux creates a deeply comforting dish that feels both hearty and special. Whenever I want a satisfying meal full of Southern-inspired warmth, this recipe is one I happily prepare.

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