Chicken, Shrimp & Mushroom Gumbo is a flavorful one-pot dish that brings the heart of Louisiana to your kitchen. This rich, savory gumbo is packed with tender chicken, succulent shrimp, and earthy mushrooms, making it a satisfying meal not only for its tantalizing taste but also for its health benefits. Loaded with proteins and nutrients, this gumbo recipe is perfect for a wholesome family dinner or meal prep throughout the week.
Why make this Chicken, Shrimp & Mushroom Gumbo recipe
- Protein-rich: Packed with chicken and shrimp, it provides a healthy dose of protein.
- Quick prep: This dish comes together in about 60 minutes, making it perfect for busy weeknights.
- Meal-prep friendly: It keeps well in the fridge and is great for leftovers or freezing.
- Low-carb: With plenty of vegetables and lean proteins, it’s a satisfying choice without the carbs.
- Kid-approved: The bold flavors and colorful presentation make it a hit with the whole family.
“This Chicken, Shrimp & Mushroom Gumbo is my new family favorite! The flavors are incredible, and it’s easy to make!” — Happy Home Cook
How to make Chicken, Shrimp & Mushroom Gumbo
This Chicken, Shrimp & Mushroom Gumbo is a breeze to prepare, and you’ll need just a few tools: a large pot or Dutch oven, a cutting board, and a sharp knife for chopping your vegetables. If you love fast protein breakfasts, try our Cottage Cheese Pancakes.
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 1 pound shrimp, peeled and deveined
- 1 cup sliced mushrooms
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
For the Chicken, Shrimp & Mushroom Gumbo, you can substitute chicken thighs with chicken breasts for a leaner option or use frozen shrimp if fresh is unavailable.
Directions
- Heat: In a large pot, heat the vegetable oil over medium heat. Add the flour to make a roux, stirring constantly until it turns a dark brown color.
- Add: Add the chopped onion, bell pepper, celery, and minced garlic to the roux, cooking until softened.
- Stir: Stir in the sliced mushrooms and cook for a few more minutes.
- Add: Add the chicken thighs, diced tomatoes, Cajun seasoning, and chicken broth. Bring to a simmer and cook for 20-25 minutes.
- Add: Add the shrimp and cook until they turn pink and are cooked through, about 5-7 minutes.
- Season: Season with salt and pepper to taste.
- Serve: Serve hot, garnished with green onions and parsley.
How to serve Chicken, Shrimp & Mushroom Gumbo
Serve the Chicken, Shrimp & Mushroom Gumbo hot in bowls, garnished with sliced green onions and fresh parsley. This dish pairs wonderfully with a slice of crusty bread or over a bowl of steaming white rice. The combination not only provides a nutritional balance but also enhances the flavors of the gumbo. For a fun twist, consider serving it with a refreshing Southwest Chicken Salad as a side.
How to store
To store, allow the gumbo to cool before transferring it to an airtight container. It can be kept in the fridge for up to 3-4 days, or you can freeze it for up to a month. To reheat, gently warm the gumbo on the stove over low heat, adding a splash of broth to loosen it up if necessary.
For safe storage timing, see USDA FoodData Central.
Tips to make
- Roux perfection: Stir the roux frequently to avoid burning. The darker the roux, the more flavor it imparts to your gumbo.
- No leftovers? If you’re running low on shrimp, feel free to adjust the ratio of chicken and process accordingly.
- Spice it up: Add a dash of hot sauce for an extra kick if you enjoy spicy flavors.
Variations
- Vegetarian option: Swap chicken and shrimp for plant-based proteins like tofu or tempeh, and use vegetable broth.
- Spicy twist: Incorporate diced jalapeños or other hot peppers for a spicier gumbo.
- Seafood mix: Use a seafood blend with crab or scallops for a more decadent flavor profile.
FAQs
Can I meal prep Chicken, Shrimp & Mushroom Gumbo?
Yes, Chicken, Shrimp & Mushroom Gumbo keeps well for 3–4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
You can swap chicken thighs for chicken breasts or use frozen shrimp. Always adjust seasonings to taste and texture.
For nutrition insights, visit Healthline.
Enjoy this Chicken, Shrimp & Mushroom Gumbo and let us know how your experience turns out in the comments!
Chicken, Shrimp & Mushroom Gumbo
Ingredients
Main Ingredients
- 1 pound chicken thighs, boneless and skinless Can substitute with chicken breasts for a leaner option.
- 1 pound shrimp, peeled and deveined Frozen shrimp can be used if fresh is unavailable.
- 1 cup sliced mushrooms
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 teaspoons Cajun seasoning
- to taste salt and pepper
- 2 green onions sliced (for garnish)
- Fresh parsley for garnish chopped
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat.
- Add the flour to make a roux, stirring constantly until it turns a dark brown color.
- Add the chopped onion, bell pepper, celery, and minced garlic to the roux, cooking until softened.
- Stir in the sliced mushrooms and cook for a few more minutes.
Cooking
- Add the chicken thighs, diced tomatoes, Cajun seasoning, and chicken broth. Bring to a simmer and cook for 20-25 minutes.
- Add the shrimp and cook until they turn pink and are cooked through, about 5-7 minutes.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with green onions and parsley.