Where's the Sin Shrimp & Chicken Gumbo

READY IN: 46mins
Recipe by Megohm

A really tasty version of your classic chicken and shrimp gumbo, only a little more healthful. I took a few hints from Emeril (with the roux), and came up with this. I haven't heard anything but compliments so far! :D

Top Review by a.blair

I use this recipe ALL the time - it has become a staple in my house, but I made a few 'sinful' changes - I make the roux in the regular way, in a pan, and I use one pound chorizo sausage, usually in place of the chicken. I always use chicken broth instead of water and I blend the vegetables and broth before adding the okra, sausage and shrimp. I also add chopped red pepper after I blend, just for colour. I have no idea if this is authentic, as I'm from cold Canada and have never been to the south. I've only had Zatarains gumbo from a mix I bought in the grocery store, and one other recipe I made before this, but it had tomato in it and wasn't very good. I think tomato-less gumbo is the way to go! This recipe rocks!

Ingredients Nutrition


  1. *** Spread flour on a small baking sheet evenly and bake in oven at 400°F, cook stirring occasionally until flour is a dark nut brown. (Good to make in a larger amount like 3/4 cup, so you have some on hand for next time).
  2. In a large saucepan or pot, heat oil and butter and add celery, onion, pepper and garlic. Cook about 10 minutes, or until vegetables are soft. Season with salt and pepper.
  3. Add flour and stir, about 1 minute. Add 2 cups of water or broth and let cook for about 5 minutes. Mixture will thicken.
  4. Add chicken and remaining 2 cups of water (broth) and cook until chicken is done, about 1/2 hour.
  5. Add bay leaf and cayenne (as much as you like), and okra. Cook about ten minutes.
  6. Add shrimp and cook till done, about 5 minutes or so.
  7. Serve over rice.

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