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Chicken, Shrimp and Okra Gumbo

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“This is my adaption of a New Orleans classic. This is made without a heavy roux which makes it a little healthier.”
1hr 50mins

Ingredients Nutrition


  1. Place the shrimp in a bowl and generously season with Cajun seasoning; place the shrimp in refrigerator until ready to use.
  2. In a large pot, warm the oil and then saute the okra for 15 to 20 minutes; add the diced chicken and cook an additional 10 to 15 minutes.
  3. Add chopped tomato, yellow onion, celery, bell pepper, Ro-Tel tomatoes, garlic, tomato paste, green onions, bay leaf and white vinegar; simmer the mixture for 20 minutes, add 1 quart of the chicken stock, and clam juice.
  4. Season with salt and pepper to taste, add cayenne pepper, paprika, Tabasco, Worcestershire sauce and mustard; cook uncovered for 30 minutes adding additional stock if needed for desired consistency.
  5. Add shrimp and cook until no longer pink, stir in fresh parsley and Kitchen Bouquet; adjust salt and pepper to taste.
  6. Ladle the gumbo into bowls and place a scoop of cooked rice in the middle, garnish with green onion tops and enjoy with fresh baked French Bread.

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