Shrimp and Chicken Gumbo
Gumbo is a dish traditionally from New Orleans and southeastern Louisiana known as “Creole” after the Louisiana Creole people. Gumbo is a stew that originated in New Orleans during the 18thcentury. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and vegetables like celery, bell peppers, and
onions. The dish likely derived its name from either a word from aBantu language for okra (ki ngombo) or the Choctaw word for filé (kombo).
Several different varieties of gumbos exist. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham is often added to gumbos of either variety. After the base is prepared, vegetables are cooked down, and then meat is added. The dish simmers for a minimum of three hours, with shellfish and some spices added near the end. Gumbo is traditionally served over rice.
- 150 gms boneless chicken thighs, cut into 1-inch cubes
- 50 gms deveined medium shrimp
- 40 ml vegetable oil
- 25 gms all purpose flour
- 01 large onion, chopped
- 1/2 red bell pepper, seeded, chopped
- 15 gms celery stalk, chopped
- 20 gms garlic cloves, chopped
- 1/4 teaspoon cayenne pepper
- 1/2 cup dry white wine
- chopped fresh thyme
- 2 bay leaves
- 250 gms diced tomatoes with juice
- 400ml chicken broth
- 50 gms sliced okra
- Steamed rice
- Heat oil in heavy pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes.
- Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes.
- Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally.
- Add tomatoes with juice, broth, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes.
- Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper.
- Garnish with minced parsley and serve with steamed rice alongside.
- It’s a stew so any combination with vegetables and meat or seafood could be tried.
- Sausages are very much recommended for a authentic new Orleans gumbo.
- A good crusty bread could also be served as a accompaniment to a good gumbo.
Chef Vipul, a Professional in Industry with over 11 years of experience in India and Abroad, specializes in South East Asian and Modern Continental Cuisine. Currently, he is inspiring and nurturing young chefs as a Chef Trainer at IHM PUSA New Delhi.