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Chicken, Shrimp & Mushroom Gumbo

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A rich and comforting Southern-inspired gumbo made with tender chicken, juicy shrimp, and earthy mushrooms simmered in a deeply flavorful broth. Thickened with a classic roux, this hearty dish is perfect for cozy dinners or gatherings.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Southern
  • Diet: Halal

Ingredients

  • 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

Instructions

  1. In a large heavy-bottomed pot over medium heat, combine oil and flour. Stir constantly for 15–20 minutes until the roux turns deep golden brown.
  2. Add onion, bell pepper, and celery. Cook for about 5 minutes until softened. Stir in garlic and cook for 30 seconds.
  3. Add chicken pieces and cook for a few minutes to lightly brown.
  4. Gradually pour in chicken broth while stirring until smooth.
  5. Add diced tomatoes, mushrooms, thyme, paprika, cayenne (if using), bay leaves, salt, and pepper.
  6. Bring to a gentle simmer and cook uncovered for 30–40 minutes, stirring occasionally, until chicken is tender and flavors develop.
  7. Add shrimp during the last 5 minutes of cooking and cook until pink and opaque.
  8. Remove bay leaves. Serve over warm white rice and garnish with fresh parsley or green onions.

Notes

  • Stir the roux constantly to prevent burning; if it burns, start over.
  • Add sliced smoked sausage for extra depth of flavor.
  • Simmer longer for a thicker gumbo if desired.
  • Add a splash of lemon juice at the end for brightness.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze gumbo (without rice) for up to 3 months and thaw overnight before reheating.

Nutrition

Find it online: https://juliameals.com/chicken-shrimp-mushroom-gumbo/