CATEGORIES
Main dish

30-Minute Chicken and Shrimp Gumbo

Prep:
10 m
Cook:
20 m
Ready in:
30 m
Yum
Hot loaded chicken and shrimp gumbo soup is one of the best lunches to enjoy in fall!
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INGREDIENTS
Servings: 4
Olive oil
1 tbsp.
Butter
½ tbsp.
Boneless skinless chicken thighs
½ lb.
Carrots
2
Celery
2 stalks
Yellow sweet onions
1 small
Garlic
3 cloves
Flour
2 tbsp.
Cajun seasoning blend
2 tsp.
Chicken broth
2 ½ cups
Uncooked shrimp
½ lb.
Whole grain instant brown rice
½ cup
DIRECTIONS
  1. Add oil and butter to a Dutch oven, heat over medium-high until the butter melts.
  2. Meanwhile, cut chicken thighs into bite-sized chunks, transfer to the Dutch oven. Cook on one side for about 3 minutes or until browned.
  3. Meanwhile, small chop onion, celery, and carrots. (use a food processor to speed things up!). Add to the Dutch oven, stir and cook for about 3 to 4 minutes.
  4. Add flour and Cajun seasoning mix, cook, stirring, for 1 to 2 minutes.
  5. Add broth in small, portions, stirring constantly, to avoid making lumps.
  6. Add shrimp, bring to a boil. Reduce heat until the gumbo is just simmering and simmer for 10 minutes.
  7. In the meantime, cook the rice following package directions.
  8. Ladle gumbo into bowls, add brown rice and sprinkle with fresh parsley or cilantro if desired.
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