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Seafood Gumbo Bowl

A rich and flavorful Seafood Gumbo Bowl that features shrimp, chicken, and smoked sausage in a velvety broth, showcasing the best of Louisiana culinary traditions.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Louisiana, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Proteins
  • 250 g shrimp (peeled and cleaned) Look for vibrant shrimp that smell fresh.
  • 200 g chicken breast (cubed) Use pink and firm chicken for best results.
  • 200 g smoked sausage (sliced) Select sausage with minimal additives.
Vegetables
  • 1 small onion (diced)
  • 1 medium green bell pepper (diced)
  • 2 stalks celery (diced)
  • 3 cloves garlic (minced)
Broth and Seasonings
  • 4 cups chicken broth Using homemade broth enhances flavor.
  • 1 can diced tomatoes
  • 1 tsp paprika
  • 1 tsp Cajun seasoning
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 1 tsp salt
Other Ingredients
  • 2 tbsp olive oil Used for making the roux.
  • 2 tbsp flour Used for making the roux.
  • 2 tbsp parsley (chopped) For garnish.

Method
 

Preparation
  1. Heat the olive oil in a pot over medium heat. Gradually whisk in the flour.
  2. Stir continuously until the roux turns a deep brown color, about 15-20 minutes.
Cooking the Meat
  1. Add the sliced sausage and cubed chicken to the pot. Cook until the chicken is browned and the sausage begins to crisp, about 5-7 minutes.
Building the Gumbo
  1. Stir in the diced onion, celery, bell pepper, and minced garlic. Cook until the vegetables soften, about 5 minutes.
Adding Broth and Seasonings
  1. Pour in the chicken broth and diced tomatoes, then add paprika, Cajun seasoning, thyme, black pepper, and salt.
  2. Bring the mixture to a simmer, allowing the flavors to meld together for about 25 minutes, stirring occasionally.
Adding Shrimp
  1. Stir in the shrimp and simmer for another 5 minutes, until the shrimp turn pink and opaque.
Serving
  1. Ladle the gumbo into bowls and sprinkle with chopped parsley. Serve hot.

Notes

Leftovers can be stored in the fridge for up to three days. For longer storage, freeze for up to two months. Add a splash of broth when reheating to maintain texture.