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Shreveport Chicken and Shrimp Gumbo

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“We found a great Gumbo recipe from one of those magazine type cookbooks you find at the grocery store check-out, and we've tweaked it a little to create this delicious dish.”
READY IN:
2hrs 15mins
SERVES:
8
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine flour and oil in a large pot or a 5 quart Dutch oven. Cook over medium heat, stirring frequently, until a dark reddish-brown roux forms in 20 - 30 minutes.
  2. Remove from the heat and immediately add the onions, green onions, green peppers, celery, and garlic. Stir well and return to heat and stir frequently for 8 - 10 minutes until vegetables are tender.
  3. Add chicken broth, V-8, salt, thyme, bay leaves, cayenne pepper, tomatoes, and okra. Bring to a boil, cover, and reduce heat to low. Simmer for an hour, stirring periodically.
  4. Stir in chicken and shrimp and remove bay leaves. Simmer for 10 minutes.
  5. Serve 1 1/2 cups of gumbo over 1/2 cup of rice. Sprinkle 1/4 teaspoon of file powder to each bowl and Tabasco to taste.

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