Chicken & Shrimp Gumbo
Submitted by orpanannie74
Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsThis gumbo takes a different path than the traditional dark-roux approach. Instead of spending 45 minutes stirring oil and flour, it uses browned flour stirred directly into the pot, giving you that toasted, nutty flavor without the heavy fat. The result is a lighter broth that still has the depth and body you expect from a proper Louisiana gumbo.
The chicken and shrimp each get their own dose of a custom seasoning blend built from paprika, dry mustard, basil, thyme, oregano, and three kinds of pepper. Layering the seasoning onto the proteins and into the broth means every spoonful is complex and warm.
Mustard greens and collard greens get added in stages so the first batch cooks down into the broth while the second keeps some texture. Okra does double duty: thickening the gumbo and adding its own earthy flavor.
Chef Tips
- Brown the flour in a dry skillet beforehand, stirring constantly until it turns the color of peanut butter. This is your roux shortcut and it needs to be ready before you start the gumbo.
- Add the shrimp last and cook only until they turn pink and plump, 3-4 minutes. Overcooked shrimp turn rubbery.
- The apple juice is an unusual addition that brings a subtle sweetness to balance the greens and spice.
- Serve over rice in wide bowls. The rice soaks up the broth and makes every bite complete.
Variations
- Add andouille sausage sliced into rounds for a more traditional protein trio.
- Swap collard greens for spinach if you want a milder green that wilts faster.
- Stir in a tablespoon of file powder after removing from heat for a more authentic Creole finish.
Ingredients
Directions
Combine the seasoning mix ingredients in a small bowl.
Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
Preheat a heavy 5-quart pot over high heat to 350℉ (180℃) F, about 4 minutes.
Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers and the celery, 1 cup of the okra, and the bay leaves.
Cook, stirring occasionally to check for sticking, about 8 minutes.
Add the apple juice and remaining seasoning mix, stir, and cook until most of the liquid is absorbed, about 6 to 8 minutes.
Add the seasoned chicken, cover the pot, and cook 2 minutes.
Add the browned flour and stir until it is completely absorbed and a paste forms.
Cover and cook 1 minute.
Add both the stocks, stir well, cover, and bring to a boil, and cook 3 minutes.
Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
Cover the pot and bring to a boil, about 5 minutes.
Add the seasoned shrimp, stir, bring to a boil, and cook until shrimp turn pink and plump, about 3 to 4 minutes.
Serve over rice.
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